Sugar Cream Pie
Time: 1 hour 30 minutes
Yield: 8 servings
Sugar Cream Pie is a sweet, fluffy treat that you'll want to bake on repeat; it's just as enchanting as the name suggestions. The flaky, tender, buttery crust will make indulging a must. The filling– infused with vanilla and cinnamon and with a delightfully creamy texture–causes this dessert to be oh, so dreamy. So grab a fork and a slice; Sugar Cream Pie will make you feel real nice.
On a lightly floured surface, roll the pie crust dough out into a 1/8-inch-thick circle.
Transfer the rolled pie crust dough to a 9-inch pie plate.
Trim the crust to 1/2-inch beyond the rim of the pie plate and flute the edge.
Refrigerate for 30 minutes, uncovered.
Preheat the oven to 450 degrees F.
Line the un-pricked pie crust with a double layer of foil.
Over the foil, fill the pie crust with pie weights, dried beans, or uncooked rice to ensure the pie bakes flat.
Bake the pie crust on the lower oven rack until the edge is a light golden-brown, about 15-20 minutes.
Carefully remove the foil and weights from the pie crust and bake until the bottom is golden-brown, about 3-6 minutes.
Take the pie crust out of the oven and cool on a wire rack.
Reduce the oven temperature to 375 degrees F.
While the pie crust is cooling, in a large saucepan over medium-high heat, combine the sugar and cornstarch.
Stir in the milk until the sugar mixture is smooth.
Bring the sugar mixture to a boil.
Reduce the heat.
Cook and stir until thickened and bubbly, about 2 minutes.
Remove the sugar mixture from the heat and stir in the butter and vanilla extract.
Pour the filling into the cooled pie crust.
Sprinkle the filling with the ground cinnamon.
Place the pie in the oven and bake until golden brown, about 15-20 minutes.
Take the pie out of the oven and let it cool on a wire rack for about 20 minutes.
Refrigerate until the pie is chilled.