This is a delicious sugar cream pie which cooks the filling prior to being put in a baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask me for the recipe!
Ingredients
- 1 pie crust , 9-inch
- 4 tablespoons cornstarch
- 0.75 cups white sugar
- 4 tablespoons butter , melted
- 2.25 cups half-and-half cream
- 1 teaspoon vanilla extract
- 2 tablespoons butter , melted
- 0.5 teaspoons ground cinnamon
Instructions
-
1
Gather all ingredients.
-
2
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
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3
Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon.
-
4
Put under broiler until butter bubbles - watch it carefully as it doesn't take long.
-
5
Refrigerate pie for at least 1 hour before serving.
Nutrition Facts
Per serving
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