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      Title: Best Sugar Cream Pie
 Categories: Pies, Pastry, Dairy, Spices
      Yield: 6 Servings

           Dough; for single-crust pie
      1 c  Sugar
    1/4 c  Corn starch
      2 c  Milk
    1/2 c  Butter; in cubes
      1 ts Vanilla extract
    1/4 ts Ground cinnamon

  Set oven @ 450°F/232°C.

  On a lightly floured surface, roll dough to a 1/8" thick circle;
  transfer to a 9" pie plate. Trim crust to 1/2" beyond rim of plate;
  flute edge. Refrigerate 30 minutes.

  Line unpricked crust with a double thickness of foil. Fill with pie
  weights, dried beans, or uncooked rice. Bake on a lower oven rack
  until edge is light golden brown, 15 to 20 minutes. Remove foil and
  weights; bake until bottom is golden brown, 3 to 6 minutes longer.
  Cool on a wire rack. Reduce oven setting to 375°F/190°C.

  Meanwhile, in a large saucepan, combine sugar and corn starch; stir
  in milk until smooth. Bring to a boil. Reduce heat; cook and stir
  2 minutes or until thickened and bubbly. Remove from heat; stir in
  butter and vanilla. Transfer to crust; sprinkle with cinnamon.

  Bake until golden brown, 15 to 20 minutes.

  Cool on a wire rack; refrigerate until chilled.

  Recipe by Laura Kipper, Westfield, Indiana

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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