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Sugar Cream Pie


Baked pie shell for 9-inch pie



1 cup sugar
4 Tablespoons cornstarch
4 Tablespoons butter
2 cups heavy cream
1 Tablespoon vanilla

 Topping
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 Tablespoons sugar
1 Tablespoon butter (melted)

Whisk 1 cup sugar and 4 T. cornstarch and set aside.  Melt 4 T. butter in a medium saucepan over medium heat.  Add cream and whisk.  Add sugar mixture and keep whisking.
Heat to a boil while whisking.  Once it reaches a boil, cook for 1 minute, whisking the whole time.  Remove from heat and stir in 1 Tablespoon of vanilla.  Pour into baked pie shell.

Mix the topping cinnamon, nutmeg and sugar together and sprinkle over the entire top of pie.  Drizzle melted butter evenly over the top. 

Place under broiler until the top is bubbling and slightly brown.  


*Note: This is the Indiana state pie!  The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bins were empty. You will find somewhat similar pies in the Pennsylvania Dutch County and a few other places in the United States with significant Amish populations.
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