Thursday, September 4, 2014

Sugar Cream Pie

Sugar Cream Pie is a standard in certain areas of the country, but not any place that I have lived before.  As you can probably guess, two of the main ingredients are sugar and cream.  While it may not sound like this pie would be completely and utterly astounding, let me assure you, it is!

Bruce and I both had the thought that it reminded us of Rice Pudding in pie form, and there is definitely nothing wrong with that.

Sugar Cream Pie


1 9-inch pie shell (baked)
3/4 c. sugar
4 Tbs. cornstarch
4 Tbs. butter (melted)
2 1/4 c. half-and-half
1 tsp. vanilla

2 Tbs. butter (melted)
1 Tbs. brown sugar
1/2 tsp. cinnamon


Combine cornstarch and sugar.  Heat butter, half-and-half, and sugar/cornstarch mixture in a saucepan over medium heat, stirring constantly, until mixture bubbles and thickens.  Remove from heat and add vanilla.

Heat broiler on high.

Pour custard mixture into prepared pie shell.  Mix cinnamon and brown sugar.  Drizzle butter over the custard mixture and sprinkle with brown sugar mixture.  Place under broiler until butter begins to bubble (this will happen quickly, so watch it closely).

Refrigerate for at least 2 hours before cutting, longer, if you can resist it!


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