Sugar pie, honey bunch…I can’t help myself. Haha! I couldn’t help myself starting this post out like that. Kudos to you if you get my little joke there. But seriously, this pie is AMAZING! I want to describe it as a cross between a creme brulee and panna cotta. Maybe we could even call it a snickerdoodle pie. I love how sharp the cut edges are. It makes for a very elegant presentation. And I’m all about food presentation.
This pie is so simple in flavor, which is something I really like. Rich desserts are good, but they can become overwhelming if you eat too much. I’m not giving you an excuse to eat a whole sugar pie yourself, but you could… or at least I could. Haha! I think anybody would really appreciate this pie for Thanksgiving. It’s something different from all the heavier fruit and pumpkin pies. So, I hope you add this pie to your table this year. I really think you’ll love it!
- Pastry for single crust pie (9 inches)
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 cup butter, melted
- 2 1/4 cups heavy cream
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Place the pie crust in a 9 inch pie pan and crimp the edges. Chill for 30 minutes. Line the crust with aluminum foil. Add pie weights and bake at 375 degrees F for 10 minutes. Remove from oven and lift the foil with the pie weights out of the crust.
- In a small bowl, mix the cornstarch and the sugar together.
- In a medium saucepan, combine the melted butter and heavy cream. Add in the cornstarch/sugar mixture.
- Over medium heat, stir constantly until the mixture becomes thick and creamy.
- Take off of the heat and add the vanilla.
- Pour into a your prepared pie crust.
- In a small bowl, combine the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle evenly over the top of your pie.
- Bake for 25 minutes. Turn the broiler to low to brulee the sugar topping. Keep an eye on it so it doesn’t burn. This should only take 2-3 minutes.
- Cool on counter and then refrigerate for at least one hour.
Recipe adapted from It’s Autumn’s Life