Sugar Cream Pie

Ingredients

• 1 pie crust (at room temperature)
• 4 tbsp cornstarch
• 3/4 cup white sugar
• 4 tbsp butter (melted)
• 2 cups heavy cream
• 1 tbsp vanilla
• 4 tbsp butter (melted)
• 1/4 cup sugar
• 2 - 3 tsp ground cinnamon

Instructions

1. 1

   --- Pie Filling ---

2. 2

   Preheat oven to 325°F

3. 3

   Lightly grease 9" pie dish with butter or Crisco

4. 4

   Place pie crust in pie pan and fill with pie weights.

5. 5

   Place pie pan on a baking sheet. Bake for approximately 10 minutes. Set aside while you make the pie filling.

6. 6

   Mix cornstarch and sugar in a small bowl.

7. 7

   In a medium saucepan, melt butter, add heavy cream, and then the cornstarch-sugar mixture. Stir constantly as it thickens.

8. 8

   When the mixture is thick and creamy, stir in vanilla.

9. 9

   Pour the pie filling into your blind-baked pie crust. Smooth out the top with a plastic spatula.

10. 10

    Drizzle melted butter evenly over the top. Rotating the pie pan if necessary.

11. 11

    Evenly sprinkle the cinnamon-sugar mixture over the top.

12. 12

    Bake approximately 25 minutes.

13. 13

    Remove pie from the oven and allow to come to room temperature. Then plate in the refrigerator for at least four* hours.