Sugar Cream Pie
A comforting sugar cream pie made with a silky homemade vanilla custard poured into a baked pie shell, finished with melted butter and a dusting of cinnamon under the broiler for a lightly caramelized top. Chill to let the filling set before serving.
Ingredients
- 1 9-inch pie crust baked
- 4 tablespoons cornstarch
- 3/4 cup white sugar
- 4 tablespoons butter melted (for filling)
- 2 1/4 cups half-and-half
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted (for topping)
- 1/2 teaspoon ground cinnamon
Instructions
- Assemble all ingredients and have the baked 9-inch pie shell ready.
- In a medium saucepan, whisk together the cornstarch and sugar until combined. Stir in the 4 tablespoons of melted butter and the half-and-half until smooth.
- Place the pan over medium heat and cook, stirring constantly, until the mixture comes to a full boil and thickens into a creamy pudding. Remove from the heat and stir in the vanilla.
- Preheat the oven broiler to high. Pour the hot custard into the baked pie shell, smoothing the top as needed.
- Drizzle the remaining 2 tablespoons of melted butter evenly over the filling and sprinkle with ground cinnamon.
- Place the pie under the broiler just until the butter bubbles and the top develops light color—watch closely to avoid burning.
- Transfer the pie to the refrigerator and chill for at least 1 hour to set before slicing and serving.