Elizabethtown Sugar Cream Pie

Submitted by Lise in Indiana

"We coaxed this recipe from a dear neighbor who was a great Indiana cook. Others versions of this pie posted here are not quite like the one I remember and my family loves. So I'm posting it here for safe keeping and family access!"

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 1 pie
• Serves: 6-8

ingredients

• 1 1⁄2 cups white sugar
• 1⁄4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 pinch salt
• 2 cups milk or 2 cups half-and-half
• 1 teaspoon vanilla
• 1 tablespoon butter (to taste)
• 1⁄4 teaspoon cinnamon, ground (to taste)
• 1 (9 inch) pie crusts, unbaked

directions

1. Preheat oven to 375º F.
2. Combine sugar, flour, cornstarch, and salt in a saucepan (or 6-cup microwave-safe bowl).
3. Gradually whisk in the milk, stirring until smooth.
4. Heat over medium-low heat (or microwave (700 Watts) on high power for 3 - 4 minutes) till it comes just to a boil and is somewhat thickened, stirring often. Don't over-cook here!
5. Remove from heat and stir in vanilla.
6. Pour into the pie shell (I use a "deep-dish" pie shell).
7. Dot the top with the butter slices.
8. Sprinkle with the cinnamon.
9. Bake for 15 minutes at 375º.
10. Reduce heat to 325º F and continue baking for 20 to 25 more minutes.
11. Cool for 45 - 60 minutes before slicing.
12. Note: filling may bubble over, but that makes the edge crust delicious! You may want to be prepared by placing a drip pan underneath the pie as it bakes.