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Sugar Cream Pie Recipe


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     Sugar Cream Pie

Category   Desserts - Breads
Sub Category   None
Servings   1 9-inch pie

1-1/2 c. Sugar
1/4 c. Flour
2 T. Corn starch
2 c. Heavy whipping cream
2 T. Butter, melted
1 t. Vanilla
store bought pie crust

Bake pie crust first. Preheat oven to 450. Transfer crust to pie plate.trim to 1/2 inch beyond rim of plate; flute edge if preferred. Line unpricked crust with double thickness foil. Fill with pie weights, dry beans or uncooked rice. Bake 8 minutes. Remove foil and weights. Bake 5- 7 minutes longer or until light brown. Tip- keep edges of crust covered with foil during the second baking time to avoid them getting overdone. Cool on a wire rack.
Mix together sugar, flour, cornstarch and whipping cream. microwave, no more than 2 minutes at a time until.mostly thick.
Add butter and vanilla. Pour into pie crust, sprinkle with nutmeg or cinnamon, if desired.
Bake at 375 for 10 minutes, then 350 until done.

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