Rating: 4.65 stars
192 Ratings
  • 5 star values: 150
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 5

This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.

Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.

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  • Preheat oven broiler to high.

  • Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Nutrition Facts

336 calories; protein 2.8g; carbohydrates 33.3g; fat 21.6g; cholesterol 48.1mg; sodium 191.6mg. Full Nutrition
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