Sugar Cream Pie

YIELD: ONE DEEP-DISH 9-INCH PIE
TOTAL TIME: ABOUT 8 HOURS, FOR CHILLING
PREP TIME: 10 MINUTES COOK TIME: ABOUT 20 MINUTES, DIVIDED

The pie is sweet, creamy, the texture is custard-like, and it reminds me of crème brûlée. It’s incredibly easy and you don’t need a mixer. I used a storebought pie crust or make your favorite scratch crust. After baking the crust for 10 minutes, whisk together the filling on the stove, pour it into the crust, bake for 10 more minutes, and chill the pie overnight or many hours. You’ll have extra filling which is great eaten as pudding or you can make another smaller pie or tart.

INGREDIENTS:
one 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
3 cups whole milk
1 1/2 cups granulated sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt, or to taste
3/4 cup (1 1/2 sticks) unsalted butter, diced into small cubes
cinnamon, for sprinkling

DIRECTIONS:
For Full instructions please visit @ averiecooks.com . thank you

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