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Sugar Cream Pie I Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In2 h
  • 1Mix 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.
  • 2Preheat oven broiler to high.
  • 3Pour 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 336 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    336
    17%
  • Fat:
    21.6
    33%
  • Carbs:
    33.3
    11%
  • Protein:
    2.8
    6%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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