Sugar Pie Recipe

By msweeney

Ingredients

• Short bread crust:
• 3 tablespoons unsalted butter, room temperature
• 1/4 cup + 2 tablespoons sugar
• heaping 1/2 cup all-purpose flour
• 1/4 cup + 2 tablespoons rolled oats
• 1/2 teaspoon baking powder
• Filling:
• 4 tablespoons unsalted butter
• 4 tablespoons cornstarch
• 3/4 cup sugar
• 2 1/4 cups half and half
• 1 teaspoon vanilla extract
• 1/2 teaspoon freshly ground nutmeg

Details

Servings 8
Adapted from cupcakeproject.com

Preparation

Step 1

:Two five inch skillets of sugar pie or pie pan (serves about 8)

Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together.

In a medium-sized saucepan, melt butter on medium heat.

Once butter is melted, add cornstarch, sugar, and half and half.

Stir constantly until the mixture begins to boil and becomes thick and creamy. This should take about five minutes. You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.

Remove from heat and mix in vanilla.

Preheat oven to 350 F.

Bake for 40 minutes or until tops are set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.

Serve cold straight from the skillet or cut into slices.

You can easily vary this recipe by using a traditional pie pan, larger skillet, or square baking dish. You can also replace the nutmeg with cinnamon or a mix of the two. Lastly, you may choose to use a more traditional pie crust or leave the pie crust off entirely.

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