¾ cups Sugar
¼ cups Corn Starch
5 Tablespoons Butter, Divided
1 cup Heavy Cream
1 cup Half-and-half
1 teaspoon Vanilla Extract
1 Pie Crust, cooked
½ teaspoons Cinnamon
In a small bowl, mix the sugar and cornstarch; set aside.
On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, the heavy cream and half-and-half. After the butter has melted, with a wire whisk, slowly add the cornstarch/sugar mixture. Cook, stirring constantly with a wire wisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Immediately pour the mixture into the pie crust and drizzle with the remaining 1 tablespoon butter, melted. Sprinkle with cinnamon.
Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long: I set my timer at 2 minutes and that seems to work perfectly.
Refrigerate and enjoy chilled.
¼ cups Corn Starch
5 Tablespoons Butter, Divided
1 cup Heavy Cream
1 cup Half-and-half
1 teaspoon Vanilla Extract
1 Pie Crust, cooked
½ teaspoons Cinnamon
In a small bowl, mix the sugar and cornstarch; set aside.
On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, the heavy cream and half-and-half. After the butter has melted, with a wire whisk, slowly add the cornstarch/sugar mixture. Cook, stirring constantly with a wire wisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Immediately pour the mixture into the pie crust and drizzle with the remaining 1 tablespoon butter, melted. Sprinkle with cinnamon.
Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long: I set my timer at 2 minutes and that seems to work perfectly.
Refrigerate and enjoy chilled.
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