The pie is sweet, creamy, the texture is custard-like, together with it reminds me of crème brûlée. It’s incredibly slowly together with yous don’t postulate a mixer. I used a storebought pie crust or brand 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 to a greater extent than minutes, together with chill the pie overnight or many hours. You’ll convey extra filling which is smashing eaten every bit pudding or yous tin brand some other smaller pie or tart.
YIELD: ONE DEEP-DISH 9-INCH PIE
one 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or substitute amongst your favorite homemade buttery pie crust) together with blind-baked
3 cups whole milk
1 1/2 cups granulated sugar
1/3 loving cup cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt, or to taste
3/4 loving cup (1 1/2 sticks) unsalted butter, diced into modest cubes
cinnamon, for sprinkling
- Preheat oven to 400F. Prick pie crust inward many places amongst a fork together with bake for most 10 minutes straight on the oven rack, or until lightly golden browned approximately the edges; laid aside to cool. While crust bakes, ready the filling.
- Visit Sugar Cream Pie @ averiecooks.com for amount directions.