Sugar Cream Pie I Best Family Recipes

Thursday, January 17, 2013

Sugar Cream Pie I

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

Ingredients :

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

Instructions :

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

Mix cornstarch and sugar. Add four tablespoons butter and half of and half of. Cook over medium warmness, stirring constantly, until combination boils and will become thick and creamy. Remove from warmth 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 underneath broiler until butter bubbles--watch it cautiously because it doesn't take long. Refrigerate for at the least 1 hour before serving.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook it flippantly, and make smooth-up less complicated.

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