Lynley's Sugar Cream Pie

At the dusting party last week, everyone brought a dish to share - each was assigned either salad, side, dessert or roles. Our Archivist/Assit. Curator, Lynley Culpepper brought this delicious pie. It's her son's favorite dessert and reminded us all of creme brulee but without the eggs. Enjoy!

Lynley's Sugar Cream Pie

Ingredients:

Filling:

1 baked pastry pie shell

4 tablespoons cornstarch

3/4 cup granulated sugar

4 tablespoons melted butter

2 1/4 cups half and half (you can use whole milk but it won't be a creamy)

1 teaspoon vanilla extract

Topping:

2 tablespoons melted butter

1/2 teaspoon cinnamon

1 teaspoon white sugar

Directions: Preheat your oven's broiler to high.

In a medium sauce pan over medium heat combine cornstarch, sugar, butter and half and half.  Cook and stir over medium heat until mixture thickens to a pudding like consistency. Remove from heat and whisk in the vanilla.   Pour cream mixture into the prepared pie shell. Pour 2 tablespoons melted butter over the pie distributing as evenly as possible. Sprinkle cinnamon and sugar evenly. Cover exposed pastry edges with pie ring or a foil ring and broil the pie for one minute or until butter bubbles. Don't let it burn.  Remove pie from oven, refrigerate for at least two hours to firm the filling.

Note:  You could probably substitute a graham cracker crust for the pastry, but pastry is more traditional.