Sugar Cream Pie

Here’s a something-from-nothing dessert made from simple ingredients already on your shelves. The filling is very much like a classic blanc mange, except the Amish add butter, pour it into a crust, and call it pie!

2 1/4 C. milk
3/4 C. sugar
3/4 C. cornstarch
1/2 C. butter or margarine
2 tsp. vanilla
Cinnamon to taste—2 tsp. at least
1 baked 9” pie shell

Pour the milk into a medium pan and stir in the sugar and cornstarch. Cook over low heat, stirring constantly until the mixture is blended smoothly and starting to thicken. Add the butter/margarine, still stirring, until the mixture resembles a soft pudding. Remove from heat and add the vanilla. Pour the filling into the pie shell and sprinkle the cinnamon over the top. Chill.

Kitchen Hint: This is also tasty in a graham cracker crust. You can’t freeze this pie, so gee, you’ll just have to eat it all while it’s fresh!

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