"This sugar cream pie reminds me a bit of creme brulee. The filling is custard-like, and when topped with a sprinkle of cinnamon it's irresistable!..."
INGREDIENTS
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one 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
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3 cups whole milk
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1 1/2 cups granulated sugar
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1/3 cup cornstarch
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2 teaspoons vanilla extract
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1/4 teaspoon salt, or to taste
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3/4 cup (1 1/2 sticks) unsalted butter, diced into small cubes
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cinnamon, for sprinkling