Cream, Butter, Sugar Pie. You can thank Judit for turning me on to this masterpiece.

INGREDIENTS

Crust

6 tablespoons very cold butter

1 1/2 cups flour

1/2 teaspoon salt

2 teaspoons sugar

4 tablespoons  cup very cold Crisco

3-4 tablespoons ice water

Filling

4 tablespoons cornstarch

¾ cup sugar

4 tablespoons butter, melted

2 ¼ cups heavy cream

1 tablespoon vanilla

Topping

4 tablespoons butter, melted

½ cup sugar

2 teaspoons cinnamon

DIRECTIONS

Crust:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl and whisk. Add the butter and shortening. Use a pastry cutter to cut in the butter and Crisco. Add water slowly and form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 325 degrees F. Roll out dough and place in pie plate. Blind bake for approximately 10-12 minutes or until partially baked. Set aside.

In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.

Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

 

I worked with this recipe.