Sugar Cream Pie

Step 1

Partially Baked (Blind Baked) Pie Crust

Step 2

Use a store-bought deep dish pie crust with blind baking instructions or use my Easy Pie Crust recipe or your own favorite using your own pie crust recipe.  You want to partially bake your pie shell so the cream pie crust isn't soggy and underdone.

Step 3

If using my pie crust recipe - Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 25 minutes @ 375degrees. Remove pie weights and foil and bake for another 5 to 7 minutes.  If the crust starts to bubble up, you can prick it lightly with a fork just before the second round of baking.

Step 4

While Crust is Baking, Prepare Sugar Cream Pie

Step 5

Whisk the cornstarch and sugar together and set aside. Put the butter in a medium sized saucepan and melt over medium heat. Add the heavy cream and mix. Next add the cornstarch and sugar mixture and whisk together until it comes to a boil, continue whisking! Boil of 1-2 minutes and then remove from the heat. Add the vanilla & stir until combined. Pour the sugar cream mixture into the baked pie shell.

Step 6

Drizzle the melted butter over the top of the pie. Sprinkle with cinnamon sugar mixture (¼ cup sugar - 2 to 3 teaspoons cinnamon).

Step 7

Change oven temp to 352 for baking sugar cream pie. Bake for approx. 25 minutes @ 325 degrees, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Pie will still be jiggly, but will firm up as it cools.  Great served warm or chilled.  Refrigerate any leftovers.