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
Saturday, January 11, 2014
Indiana ~ Sugar Cream Pie
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.
Labels: Recipes
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4 comments:
Got your Christmas package! Love the contents! We've all been working on a thank-you card but with a 3 yr old and a 5 yr old, that takes a while. :D
that looks good!
Well, hello Laura!!! It's great to "see" you! Speaking of something tasting good, we're missing your Wednesday night treats!
Oh boy, looks lovely! :) I'm a sucker for pies.
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