Sugar Cream Pie. I’d never had it before. In fact, I had never even heard of it!
But it is one of my husband’s favorite desserts. So of course I had to learn to make it!
This recipe is really pretty easy as long as you follow the instructions exactly. It could be difficult to get it the right consistency.
Here’s what you need:
- Half and half
- Butter
- Sugar
- Cornstarch
- Pie crust
- Vanilla
- Cinnamon
Bake the pie crust.
Mix the sugar and cornstarch together. Set aside.
On low to medium heat, completely melt the half and half and butter together — do not let it boil.
Using a whisk, keep stirring the liquid mixture while slowly sprinkling in the dry mixture. Increase the heat, but do not let the mixture boil. You want it to get to almost boiling. Stir until it is thick.
Stir in the vanilla. Pour the mixture into a baked pie crust. Sprinkle cinnamon on top. Refrigerate overnight.
Enjoy!
- 1 pie crust
- 2 cups half and half
- 1 stick real butter
- 4 Tbs cornstarch
- 1 cup sugar
- 1 Tbs vanilla
- ½ tsp cinnamon
- Bake the pie crust.
- Mix the sugar and cornstarch together. Set aside.
- On low to medium heat, completely melt the half and half and butter together -- do not let it boil.
- Using a whisk, keep stirring the liquid mixture while slowly sprinkling in the dry mixture.
- Increase the heat, but do not let the mixture boil. (You want it to get to almost boiling.)
- Stir until it is thick.
- Stir in the vanilla.
- Pour the mixture into a baked pie crust.
- Sprinkle cinnamon on top.
- Refrigerate overnight.
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