Sugar Cream Pie
Ready In: 1 hr
Serves: 6-8
Yields: 1 pie
Ingredients
- 1 (9 inch) pie shells, baked
- 1 cup sugar
- 1⁄8 teaspoon salt
- 2 1⁄2 cups half-and-half
- 5 tablespoons cornstarch
- 1 teaspoon vanilla
- 6 tablespoons butter
- ground nutmeg
- ground cinnamon
Directions
- Mix 1/2 cup of cold half and half with cornstarch until dissolved. Pour through sieve into pan once desolved. (This will help avoid lumps and give a smooth conistency).
- Add to pan the sugar, reminder of half-and-half, and salt in saucepan. Cook to boiling point. Add vanilla and the butter; return to heat. Cook, stirring constantly until thickened.
- Pour the mixture into pie shell and sprinkle with nutmeg and cinnamon.
- Bake at 325° for 35 to 45 minutes or until firm and lightly browned.
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