Sugar Cream Pie
By Julie Bersano
- Prep time: 10 minutes
- Cook time: 5 minutes
- Servings: 8
- 1 (9") prebaked deep-dish pie shell
- 2½ tablespoons cornstarch
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 2¼ cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
- cinnamon, to taste
- nutmeg, to taste
- brown sugar, optional
In a medium, heavy-bottom saucepan, whisk together the cornstarch & sugar. Add the cream and butter. Cook over medium heat, whisking constantly to prevent scorching, until the mixture thickens and begins to boil. Once it starts bubbling, cook 1 minute more; then remove from heat and add vanilla. Pour the filling into the pre-baked pie crust.
Set your oven to broil with the door propped open.
Drizzle the 2 tablespoons of melted butter over the top of the pie. Tilt the pie to distribute the butter evenly. If you’d like to add a caramelized crust, sprinkle brown sugar over the top of the pie. Top with cinnamon & nutmeg.
Place the pie under the broiler and cook, with the door propped open, until the butter bubbles and the surface browns—about 1 minute.
Cool the pie completely, then refrigerate for at least 4 hours or overnight, or until the center is set. Serve and enjoy!