Ivy House Indiana Sugar Cream Pie

READY IN: 39mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
  • Filling
  • 1
    cup sugar
  • 14
    cup cornstarch, plus
  • 2
    tablespoons cornstarch
  • 2 14
    cups whole milk
  • 12
    cup unsalted butter, cut into pieces
  • 1
    pinch salt (big pinch)
  • 1
    teaspoon vanilla extract
  • Garnish
  • fresh whipped cream
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DIRECTIONS

  • In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  • Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  • Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  • Remove pan from heat and stir in vanilla.
  • Pour the filling into the cooled pie shell, smooth the top.
  • Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  • Serve with a dollop of whipped cream.
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