Sugar Cream Pie I Chef John Recipes

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Sugar Cream Pie I

"This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe."

Ingredients :

• 1 (9 inch) pie crust, baked
• 4 tablespoons cornstarch
• 3/4 cup white sugar
• 4 tablespoons butter, melted
• 2 1/4 cups half-and-half cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H

• Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, 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. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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