Sugar Cream Pie Recipe

Measure and prep all ingredients. 

Blind bake the pie crust. Preheat the oven to 350°F. Place a piece of parchment paper over the pie crust. Place pie weights or about one cup of dry beans over the parchment paper.

Place the pie shell in the oven for about 15 minutes to partially bake the crust.  Remove the parchment paper and pie weights/baking beans and set aside to cool. 

Prepare the filling. In a medium saucepan over medium heat, combine the heavy whipping cream, butter, sugar, cornstarch, vanilla extract (or vanilla bean) and salt. Cook for about 5 minutes, until the mixture thickens to the consistency of a custard.

Pour the filling over the cooled baked pie shell and smooth the filling over the top. 

Prepare the topping. In a small saucepan, combine the melted butter, brown sugar and cinnamon. Cook them over medium heat until melted. 

Drizzle the topping over the filling and place the pie in the oven. 

Turn up the heat to 375°F and bake for about 20 minutes, until the pie crust browns and the topping is bubbling.

Let the pie cool completely before refrigerating the pie until completely set. Slice and serve. Enjoy!