Sugar Cream Pie is my favorite no-fail vintage recipe! This Midwestern specialty has a creamy egg-free custard filling topped with cinnamon in a flaky pie crust.
– If your pie crust hasn't been baked, blind bake the crust.– Preheat oven.– Mix milk, cornstarch, sugar and vanilla in a heavy saucepan. Whisk.– Heat over medium low heat stirring constantly until thickened and bubbling.
– Add butter and stir until melted.– Boil for another minute or so.– Pour into pie crust.– There will be extra filling, pour it into a bowl for later, it makes a great pudding/custard.