Pies are the best! Do you agree? It is a treat I love on special occasions. It’s a good gift too! This amazing recipe I am sharing with you today is not only simple to make but you will only be needing a very few ingredients as well. By the way, you won’t be needing eggs for this creamy delicious Pie to enjoy a smooth texture! Your house will smell incredibly aromatic, too. So it is the perfect pie for Thanksgiving! Imagine your family coming home to the smell of their childhood. Ah, it’s amazing! So, try this one and advance happy thanksgiving!
Ingredients
Pastry for single-crust pie (9 inches)
1 c sugar
1/4 c cornstarch
2 cups of 2% milk
1/2 c butter, cubed
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
How to make Sugar Cream Pie
Ready the oven and preheat to 450 degrees. Roll the dough and fit in a 9-inch pie plate. Move the crust to the pie plate. Cut the crust to 1/2 inch past the rim of the plate then ridge the edge. Use a heavy-duty double-thick foil to line the uncooked crust. You can use uncooked rice, pie weights or dried beans to fill the pie.
Bake in the preheated oven for 8 minutes. Remove the foil and weights and bake for another 5-7 minutes or more until you achieve a light brown color. Move to the wire rack to cool. Turn down the heat of the oven to 375 degrees.
Mix cornstarch and sugar in a large saucepan. Add in the milk until creamy and smooth then bring it to a boil. Now, turn down the heat; cook and stir for 2 minutes until the sauce is thick and bubbly. Move the pan away from the heat then add vanilla and butter; keep stirring. Add to the crust and drizzle with cinnamon. Put it back into the oven and bake for 15-20 minutes or until the color turns golden brown. Place on the wire rack and let it cool. Put in the fridge to chill.
Ingredients
- Pastry for single-crust pie (9 inches)
- 1 c sugar
- 1/4 c cornstarch
- 2 cups of 2% milk
- 1/2 c butter, cubed
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
Instructions
Ready the oven and preheat to 450 degrees. Roll the dough and fit in a 9-inch pie plate. Move the crust to the pie plate. Cut the crust to 1/2 inch past the rim of the plate then ridge the edge. Use a heavy-duty double-thick foil to line the uncooked crust. You can use uncooked rice, pie weights or dried beans to fill the pie.
Bake in the preheated oven for 8 minutes. Remove the foil and weights and bake for another 5-7 minutes or more until you achieve a light brown color. Move to the wire rack to cool. Turn down the heat of the oven to 375 degrees.
Mix cornstarch and sugar in a large saucepan. Add in the milk until creamy and smooth then bring it to a boil. Now, turn down the heat; cook and stir for 2 minutes until the sauce is thick and bubbly. Move the pan away from the heat then add vanilla and butter; keep stirring. Add to the crust and drizzle with cinnamon. Put it back into the oven and bake for 15-20 minutes or until the color turns golden brown. Place on the wire rack and let it cool. Put in the fridge to chill.
