Ivy House Indiana Sugar Cream Pie

poniedziałek, 3 lutego 2014

Ivy House Indiana Sugar Cream Pie

Time: 39 mins


  • 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)


  • 1 In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  • 2 Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  • 3 Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  • 4 Remove pan from heat and stir in vanilla.
  • 5 Pour the filling into the cooled pie shell, smooth the top.
  • 6 Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  • 7 Serve with a dollop of whipped cream.

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