The pie is sweet, creamy, the texture is custard-like, and it reminds me of crème brûlée. It’s incredibly easy and you don’t need a mixer. I used a storebought pie crust or make your favorite scratch crust. After baking the crust for 10 minutes, whisk together the filling on the stove, pour it into the crust, bake for 10 more minutes, and chill the pie overnight or many hours. You’ll have extra filling which is great eaten as pudding or you can make another smaller pie or tart.
YIELD: ONE DEEP-DISH 9-INCH PIE
one 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
3 cups whole milk
1 1/2 cups granulated sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt, or to taste
3/4 cup (1 1/2 sticks) unsalted butter, diced into small cubes
cinnamon, for sprinkling
- Preheat oven to 400F. Prick pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool. While crust bakes, prepare the filling.
- Visit Sugar Cream Pie @ averiecooks.com for full directions.