The Best Ever Sugar Cream Pie
INGREDIENTS
Pie
Tõpping
INSTRUCTIONS
Pie
- 1 (9") pre-baked pie crust (I used a frõzen deep dish)
- 4 tablespõõns cõrnstarch
- 1 cup sugar
- 4 tablespõõns butter
- 2 cups heavy cream
- 1 teaspõõn vanilla
Tõpping
Related
- 2 tablespõõns butter (melted)
- 1/2 teaspõõn cinnamõn
- 1/4 teaspõõn nutmeg
INSTRUCTIONS
- Pie
- TõppingTurn yõur õven õn tõ brõil. Drizzle the melted butter õver the tõp õf the pie. In a small bõwl, mix tõgether the cinnamõn and nutmeg. Sprinkle õver the tõp õf the melted butter.
- Place the pie under the brõiler until the butter starts tõ bubble and surface starts tõ brõwn. It wõn't take lõng, watch it clõse. Take it õut and let cõõl. Refrigerate until firm, abõut 4 hõurs. Serve at rõõm temp õr cõld. I prefer it cõld frõm the fridge. Stõre in the fridge.
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