Sugar Cream Pie

The "unofficial" Hoosier State pie. My grandmother used to make this pie for Sunday dinner and was always one of my favorites. I have made this pie before (I know it is hard to believe). Delicious!
Author: Angela Rao

Ingredients

  • 1 9 inch flaky pie crusts, baked and cooled

Filling

  • 1 cup sugar
  • 1 ?4 cup cornstarch plus
  • 2 tablespoons cornstarch
  • 2 1 ?4 cups whole milk
  • 1 ?2 cup unsalted butter cut into pieces
  • 1 pinch salt big pinch
  • 1 teaspoon vanilla extract

Instructions

  • In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  • Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  • Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  • Remove pan from heat and stir in vanilla.
  • Pour the filling into the cooled pie shell, smooth the top.
  • Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  • Serve with a dollop of whipped cream.