Sugar Cream Pie Recipe

Arleena Young

Sugar Cream Pie Recipe - This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings 8 (1-9 inch pie)

Ingredients

1 9 inch pie crust, baked
4 tablespoons cornstarch
¾ cup white sugar
4 tablespoons butter melted
2 ¼ cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter melted
½ teaspoon ground cinnamon

Instructions

Step 1

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.

Step 2

Preheat oven broiler to high.

Step 3

Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.