It would be an absolute lie if I said that I would have ever come across this recipe if I didn’t have a quart of half-and-half sitting in my fridge that I had no idea what to do with. As it turns out, I’ve been missing out. The Hoosiers were on to something when they came up with Sugar Cream Pie. I love creamy, custardy pies. And, since this pie doesn’t use any eggs, it is good for accommodating egg allergies.
You can cook it entirely on the stove and then brown the top in the oven, or cook it halfway on the stove and halfway in the oven. Whichever one you do, you should end up with a creamy, sweet, delicious treat.
Sugar Cream Pie
6 tbsp cornstarch
1/2 cup white sugar
1/2 cup brown sugar (plus more for sprinkling on top)
8 tbsp butter
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
a pinch of ground nutmeg
1 deep dish pie crust
Preheat the oven to 350 degrees.
In a heavy-bottomed saucepan, combine your half-and-half, sugars, cornstarch, and 6 tbsp of butter. Cook over medium to medium-high heat, stirring constantly, until mixture boils and becomes a pudding-like consistency. Remove from heat and add the vanilla.
Pour the mixture into the unbaked pie crust. Melt the remaining 2 tbsp of butter and drizzle over the top of the pie. Sprinkle with cinnamon, nutmeg, and brown sugar.
Bake for 25 minutes, or until mixture is not too wobbly in the center. Crank the oven up to Broil and broil for approximately 60 seconds, or until the sugar on top of the pie caramelizes a little.
Remove from oven and allow to cool completely, then refrigerate at least an hour before serving.