First with a disclaimer - there are practically no recipes for sugar cream pie out there that can claim to be completely original. There are simply not enough ingredients to account for the individualization. What I present here is simply, and humbly, my version of this delightful dessert. It isn't terribly different than the base recipes that I have found, but I think the adjustments that I made add to the flavor and texture a bit.
I have often wondered, over the past couple years, where this amazing dessert has been my whole life! It was brought to my attention by a friend of ours in Chicago and after seeing his success I set out to find the perfect recipe myself. I can't call what I resulted in the "perfect" sugar cream pie recipe, but it works pretty darn well for us. Switching out some of the heavy cream for milk makes this rich dessert just a tad lighter in regards to texture, and I like to think health-wise as well but there is no proof of that really - it just makes me feel better. It is incredibly easy to make, but don't tell your guests that, and it can be made in advance so that dessert is taken care of long before dinner needs to be on the table.
I have made both full sized pies and individual pies from this recipe and both turned out great since the main batch amount for the filling doesn't change. You can even dress it up more by doing a brulee on the top with coarse sugar instead of the traditional broiler style topping of cinnamon and butter. So simple, so sweet, and so easily dressed up or down for any occasion - what more could you ask for from a dessert? Check it out:
1 pie crust, 9 inch cooked (I prefer a shortbread or graham cracker style myself)
4 tbsp cornstarch
3/4 cup sugar
4 tbsp butter, melted
1 1/2 cups whipping cream
1 cup low fat milk
1 tsp vanilla extract
2 tbsp butter, melted
1/2 tsp cinnamon
Preheat broiler to high.
1. In a medium pot mix the cornstarch and sugar. Add 4 tablespoons butter, cream, and milk.
2. Cook, stirring constantly preferably with a wooden spoon, over medium heat until thick and creamy. This will happen quickly when it changes but may take some time to get to that point. It's kind of magical, really, so don't get discouraged and worry that you missed it - you really can't, it goes from liquid to gel-like very clearly. You will know it is coming when you start to feel a little resistance in the bottom that seems almost gooey when you are stirring. Once it does change completely, remove from heat immediately and stir in the vanilla.
3. Pour the mixture into the pie crust. Drizzle 2 tablespoons melted butter over top and sprinkle with cinnamon.
4. Put under broiler until the butter bubbles--watch it carefully as it doesn’t take long, maybe 30-45 seconds.
5. Refrigerate at least an hour, until set.