Sugar Cream Pie

I have been wanting to make a Sugar Cream Pie for years and finally made one for Thanksgiving. This pie is rich and creamy and so delicious! It's surprisingly easy to make and you just can't beat that cinnamon-sugar topping over the custard base. This would be perfect for Christmas dinner because it literally tastes like Christmas!

Sugar Cream Pie

Adapted from The Domestic Rebel

1 deep dish store-bought or homemade pie crust in tin or pan, at room temperature

4 Tbsp. cornstarch

3/4 cup white sugar

1/4 cup butter, melted

2 1/4 cups heavy cream

1 Tbsp. vanilla extract

For the Topping

1/4 cup butter, melted

1/4 cup cinnamon sugar + 1 1/2 tsp. cinnamon for cinnamon sugar

1. Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Bake for 10 minutes or until partially baked. Set aside.

2. In a small bowl, whisk together the cornstarch and sugar until blended.

3. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, whisking constantly, about 10 minutes until mixture is thick and creamy. Remove from heat and stir in vanilla.

4. Pour the mixture into the prepared pie crust and smooth out the top.

5. Pour the melted butter on top and evenly sprinkle on the cinnamon sugar.

6. Bake for 25 minutes, then turn on the broiler and broil for about 1 minute or until bubbling, watching carefully.

7. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.