Sugar Cream Pie

This recipe is easy. At the time, I didn't have enough half and half, only 2 cups, subbed last 1/2 cup with heavy whipping cream and it worked. My husband said this was a keeper recipe. I never timed myself on getting everything ready and mix time so it might be longer or shorter.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1  pie shell, baked
• 1  cup sugar, divided
• 1⁄8 teaspoon salt
• 2 1⁄2 cups half-and-half
• 4  tablespoons cornstarch
• 1  teaspoon vanilla
• 2 -3  drops  yellow food coloring
• 1⁄2 cup butter
•  ground nutmeg
• 1⁄4 cup sugar (less than 1/4 cup)

Directions

1. Mix 3/4 cup sugar, half and half, and salt in saucepan. Cook to boiling point.
2. Mix remaining sugar and cornstarch in another pan.
3. Add boiling mixture gradually to cornstarch mixture, stirring constantly.
4. Add vanilla, food coloring, and butter; return to heat.
5. Cook, stirring constantly until thick.
6. Pour in pie shell and sprinkle with nutmeg, and less than 1/4 cup sugar. Just a layer of sugar for color and extra flavor.
7. Bake at 325 degrees for around 30 minutes until the top is a nice tan, cripsy color.
8. Set out to cool and enjoy!