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!
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.