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Sugar Cream Pie

Crust::

1 9-inch pie crust (unbaked)

I used the all-shortening recipe


Filling:

1 1/2 cups sugar

1/4 cups flour

3 tablespoons cornstarch

1/2 teaspoon salt

1 pint whipping cream

1 teaspoon vanilla

2 tablespoons butter

cinnamon or nutmeg


Combine sugar, flour, cornstarch, salt and whipping cream. Stir over medium heat until mixture becomes slightly thickened.

Remove from heat. Stir in vanilla. Pour into unbaked pie shell.

Dot with butter and sprinkle with cinnamon and/or nutmeg. (I only used cinnamon because I'm not a huge fan of nutmeg.) Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20-30 more minutes or until golden on top. Cool completely and then chill in refrigerator for a few hours before serving.