This has long been a family favorite for the holidays that my grandmother use to make. It’s rich and decadent, and when it says to cool completely, it means it! In fact, this is a pie that’s better if you make it the day before you want to eat it. It’s a little odd how it goes together, but the results are amazing!
Amish Sugar-Cream Pie:
3/4 cup granulated sugar
2 1/2 cup half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 tsp vanilla
1/8 tsp salt
9-inch pie crust (lightly baked is best)
1/8 tsp ground cinnamon
Preheat oven to 325 degrees.
In medium saucepan combine granulated sugar, salt and half-and-half. Bring to boiling, stirring occasionally.
In another saucepan (bigger one), combine brown sugar and cornstarch.
Gradually whisk in hot half-and-half mixture. Add butter over medium heat. Cook mixture, whisking constantly, 5 minutes or until boiling and thickened.
Simmer 1 minute.
Remove from heat and stir in vanilla.
Pour mixture into prepared pie crust. Sprinkle with cinnamon.
Bake for 20 minutes or until top of pie is golden.
Place on wire rack. Pie filling will be loose but will thicken on cooling. Cool completely before slicing.