Sugar Cream Pie

Step 1 -On a lightly floured surface, roll the pie crust dough out into a 1/8-inch-thick circle.

Step 2 -Transfer the rolled pie crust dough to a 9-inch pie plate.

Step 3 -Trim the crust to 1/2-inch beyond the rim of the pie plate and flute the edge.

Step 4 -Refrigerate for 30 minutes, uncovered.

Step 5 -Preheat the oven to 450 degrees F.

Step 6 -Line the un-pricked pie crust with a double layer of foil.

Step 7 -Over the foil, fill the pie crust with pie weights, dried beans, or uncooked rice to ensure the pie bakes flat.

Step 8 -Bake the pie crust on the lower oven rack until the edge is a light golden-brown, about 15-20 minutes.

Step 9 -Carefully remove the foil and weights from the pie crust and bake until the bottom is golden-brown, about 3-6 minutes.

Step 10 -Take the pie crust out of the oven and cool on a wire rack.

Step 11 -Reduce the oven temperature to 375 degrees F.

Step 12 -While the pie crust is cooling, in a large saucepan over medium-high heat, combine the sugar and cornstarch.

Step 13 -Stir in the milk until the sugar mixture is smooth.

Step 14 -Bring the sugar mixture to a boil.

Step 15 -Reduce the heat.

Step 16 -Cook and stir until thickened and bubbly, about 2 minutes.

Step 17 -Remove the sugar mixture from the heat and stir in the butter and vanilla extract.

Step 18 -Pour the filling into the cooled pie crust.

Step 19 -Sprinkle the filling with the ground cinnamon.

Step 20 -Place the pie in the oven and bake until golden brown, about 15-20 minutes.

Step 21 -Take the pie out of the oven and let it cool on a wire rack for about 20 minutes.

Step 22 -Refrigerate until the pie is chilled.

Step 23 -Slice!