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Title: Best Sugar Cream Pie
Categories: Pies, Pastry, Dairy, Spices
Yield: 6 servings

Dough for single-crust pie
1 c Sugar
1/4 c Cornstarch
2 c Milk
1/2 c Butter; in cubes
1 ts Vanilla extract
1/4 ts Ground cinnamon

Set oven @ 450ºF/232ºC.

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim crust to 1/2"
beyond rim of plate; flute edge. Refrigerate 30 minutes.

Line unpricked crust with a double thickness of foil.
Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack until edge is light golden
brown, 15-20 minutes. Remove foil and weights; bake
until bottom is golden brown, 3-6 minutes longer. Cool
on a wire rack. Reduce oven setting to 375ºF/190ºC.

Meanwhile, in a large saucepan, combine sugar and
cornstarch; stir in milk until smooth. Bring to a boil.
Reduce heat; cook and stir 2 minutes or until thickened
and bubbly. Remove from heat; stir in butter and
vanilla. Transfer to crust; sprinkle with cinnamon.

Bake until golden brown, 15-20 minutes.

Cool on a wire rack; refrigerate until chilled.

Laura Kipper, Westfield, Indiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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