Sugar Cream Pie!

Updated with Photo...

This is my absolute FAVORITE pie. I believe it is native to Indiana. There is a bakery in my hometown that makes a scrumptious version. I found this particular version in my home church's cookbook and it comes really close to the bakery version. I have been trying to perfect it over the last few years and have made some small mistakes in the process...so pay attention to the little notes I've added to the recipe if you decide to try it. It is actually really easy to make, the most difficult part is remaining patient while it comes to a boil over low heat.

Without further ado...

Sugar Cream Pie

½ Stick butter
1 cup half and half
1 ½ cups milk
¾ cups of sugar
¼ cup +1 Tbs. of cornstarch
1 Tsp. of vanilla
I pie crust

Bake and cool one pie crust. Stir butter, half & half, and milk over low heat (I set mine at about 3.5) until butter is melted. Stir together the sugar and cornstarch; immediately add to milk mixture. Cook, stirring until mixture begins to thicken, and boils (this takes awhile, don’t turn the heat up...it will eventually boil). Continue stirring for 1 minute. Remove from heat and add 1 teaspoon of vanilla. Pour into pie crust. Sprinkle with nutmeg and cinnamon. Bake at 350 degrees for 5 minutes.



Oh, and...YOUR WELCOME!