Indiana ~ Sugar Cream Pie

Now that we've been back at school for a week or two, we've resumed state studies. . . which means new recipes!  Kylen chose the sugar cream pie from Indiana, although the breaded tenderloin looked so good, we might have to make that too.  Still, we're not regretting his decision - it's DELICIOUS!

I'd like to try serving the filling warm, as a pudding.  It's already quick and easy; skipping the crust would save even more time.  This filling on a cold, winter evening would be heavenly.

Sugar Cream Pie

1 (9 inch) pie crust, baked
4 tbsp cornstarch
3/4 cup white sugar
4 tbsp butter, melted
2 1/4 cups half-and-half cream
1 tsp vanilla extract
2 tbsp butter, melted
Ground cinnamon

Mix cornstarch and sugar in small bowl. Add 4 tablespoons butter and half and half to a pan. Stir in the cornstarch/sugar mixture.  Cook over medium heat at first, then crank up to med-high, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.

Preheat oven broiler to high.

Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. (Use a very light sprinkling unless you love cinnamon, as it easily overpowers the taste.)  Put under broiler until butter bubbles--watch it carefully, as it doesn't take long. Refrigerate for at least 1 hour before serving.