Sugar Cream Pie
Creamy custard like pie thickened with cornstarch instead of eggs. A crunchy cinnamon sugar topping makes it melt in your mouth delicious!
Ingredients
- 1 9 " unbaked pastry crust
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- ½ cup butter cubed
- 1 tsp vanilla extract
- 1 Tbsp cinnamon sugar
Instructions
- Preheat oven to 450°.
- Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes. Remove pie weights and foil and bake for another 5-7 minutes. Turn oven temperature down to 375°
- While crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till mixture comes to a boil. Whisk and stir for another minute or two, until thick.
- Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with cinnamon sugar mixture.
- Bake at 375° for another 15-20 minutes, or until filling starts to bubble. Remove to a cooling rack to cool. Chill for 3-4 hours.
Notes
-A deep dish pie crust works best for this recipe. You can use a refrigerated pie crust or make your own.
Nutrition
Serving: 1gCalories: 330kcalCarbohydrates: 37gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 38mgSodium: 202mgPotassium: 117mgFiber: 1gSugar: 23gVitamin A: 454IUCalcium: 83mgIron: 1mg
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