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
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