Sugar Cream Pie

Preheat the oven to 350°F.

Take a frozen Pillsbury pie crust and place it in a metal or aluminum foil pie tin, flattening it out on the bottom.

Attempt to create decorative folds at the top of the pie crust (acknowledging difficulty in making it look pretty).

In a bowl, add 5 tablespoons of flour and 1 cup of sugar, mixing well to ensure there are no lumps.

Add 2 cups of heavy cream to the flour and sugar mixture, mixing until well incorporated.

In a small bowl, beat 2 egg yolks and add approximately 1 teaspoon of vanilla extract.

Combine the beaten egg yolks with the cream mixture and mix well.

Pour the cream mixture into the prepared pie crust.

Cut 2 tablespoons of butter into pea-sized pieces and sprinkle them randomly over the top of the pie.

Sprinkle a little cinnamon on top of the pie, aiming to sprinkle from a height for better distribution.

Bake the pie in the oven at 350°F for about 50 minutes to 1 hour.

Once baked, refrigerate the pie and serve it cold.

Equipment Needed

Spice Level: