Sugar Cream Pie ~ September Pie of the Month

This pie was kind of like a custard type consistency and had a light sweetness to it.  It was especially good with the flaky crust.

Sugar Cream Pie

Sugar Cream Pie

Ingredients

¾ cups Granulated Sugar

¼ cups Cornstarch

5 Tablespoons Unsalted Butter, Divided

1 cup Heavy Cream

1 cup Half-and-half

1 teaspoon Pure Vanilla Extract

1 whole Pie Crust

½ teaspoons Cinnamon For Garnish

Preparation Instructions

1.    Prepare pie crust and bake as directed.  (I used a refrigerated roll out one).

2.    In a small bowl, mix the sugar and cornstarch; set aside.

3.     On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, the heavy cream and half-and-half. After the butter has melted, with a wire whisk, slowly add the cornstarch/sugar mixture. Cook, stirring constantly with a wire wisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.

4.     Remove from heat and stir in the vanilla extract.

5.     Immediately pour the mixture into the pie crust and drizzle with the remaining 1 tablespoon butter, melted. Sprinkle with cinnamon.

6.     Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long: I set my timer at 2 minutes and that seemed to be just enough. 

7.     Refrigerate and enjoy chilled.