Sugar Cream Pie (Chess Pie)

4 T cornstarch

3/4 Cup granulated sugar

4 T butter, melted

2 1/4 cups heavy cream

1 t pure vanilla extract

1 9-inch pre-baked Pie Crust or homemade

2 T of melted butter

Mix 1/4 cup granulated whip sugar with 1 T cinnamon – set aside

Preheat oven to 325 degrees. Pre-bake your pie crust until golden brown and ten cool while preparing filling.

Mix the cornstarch and sugar together in a small to medium bowl. Whisk together the heavy cream and melted butter and pour it into a heavy bottom saucepan. Add the sugar and whisk or stir constantly while cooking over medium heat. Make sure you stir constantly or it will burn.

Allow to cook until the custard begins to thicken and come to a boil. Allow it to come to a low boil for about a minute and then remove from heat. Stir in pure vanilla until smooth. Whisk in vanilla and pour filling into pre-baked pie crust.

Once you have filled your pie shell, drizzle the other 2 T of melted butter over the top of pie and sprinkle on the cinnamon sugar.

Place the pie under the broiler until butter bubbles and surface starts to brown. This won’t take long so stay and watch it until it browns.

Cool and refrigerate pie for at least 4 hours or until center is set. Serve and enjoy!

About Judy Nevius

Married 50 years this August 2021. Love traveling and spending time with our 4 children, their spouses and our 9 grandchildren.
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