Cinnamon Sugar Pie (MRS)

By hmp13

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
• 3 eggs, beaten
• 1/4 cup butter
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon cloves
• 2 cups half and half
• 1 teaspoon vanilla
• 1 recipe weepless meringue

Preparation

Step 1

Combine the eggs, butter, sugar, cornstarch, cinnamon, allspice and cloves in a saucepan and stir until thoroughly combined. Slowly pour in the half and half, stirring constantly. Cook over low heat, stirring constantly, for about 25 minutes, until thick and smooth. Remove from the heat and stir in the vanilla.

Pour the filling into a shallow container, lay plastic wrap directly on the surface and chill in the refrigerator for about 2 hours, until cold.

Scrape the filling into the crust and return to the refrigerator for 2 to 3 hours.

Preheat the oven to 325.

Top the pie with the meringue, sealing the edges well.

Bake for 20 minutes, just until the meringue is lightly browned. Cool to room temperature on a wire rack before slicing. Serve at room temperature or chilled.