Side Pannel
Sugar Cream Pie
Sugar Cream Pie
- Recipe Submitted by maryjosh on 12/22/2016
Ingredients List
- 3 cups Whole Milk
- 12 tablespoons Butter, cut into chunks
- 1 ½ cups Granulated Sugar
- ⅓ cup Cornstarch
- 2 teaspoons Vanilla Extract
- Cinnamon for sprinkling
- 1 Deep-Dish Pie Crust, blind baked
Directions
Preheat oven to 350°F.
Mix milk, cornstarch, sugar and vanilla in a heavy saucepan. Whisk together until no lumps remain.
Heat over medium low heat stirring constantly until thickened and bubbling.
Add butter and stir until melted.
Boil for another minute or so.
Pour into pie crust.
There will be extra filling, pour it into a bowl for later, it makes a great pudding/custard.
Sprinkle with cinnamon.
Bake for 8 to 10 minutes or until edges of filling are bubbly. Optional, sometimes I do, sometimes I don’t.
Refrigerate until cold and set. Cut into pieces and serve.
Mix milk, cornstarch, sugar and vanilla in a heavy saucepan. Whisk together until no lumps remain.
Heat over medium low heat stirring constantly until thickened and bubbling.
Add butter and stir until melted.
Boil for another minute or so.
Pour into pie crust.
There will be extra filling, pour it into a bowl for later, it makes a great pudding/custard.
Sprinkle with cinnamon.
Bake for 8 to 10 minutes or until edges of filling are bubbly. Optional, sometimes I do, sometimes I don’t.
Refrigerate until cold and set. Cut into pieces and serve.
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