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Sugar Cream Pie

 Sugar Cream Pie
I absolutely love Sugar Cream Pie and especially the one that my Grandma made for me. You can serve it warm; but I like it better cold so I refrigerate it for a couple hours before eating. —Laura Kipper, Westfield, Indiana
8 ServingsPrep: 20 min. Bake: 15 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 cups 2% milk
  • 1/2 cup butter, cubed
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon


  • Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate.
  • Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond rim of
  • plate; flute edge. Line unpricked pastry with a double thickness of
  • heavy-duty foil. Fill with pie weights, dried beans or uncooked
  • rice.
  • Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or
  • until light brown. Cool on a wire rack. Reduce oven setting to
  • 375°.
  • Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in
  • milk until smooth. Bring to a boil. Reduce heat; cook and stir 2
  • minutes or until thickened and bubbly. Remove from heat; stir in
  • butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake
  • 15-20 minutes or until golden brown. Cool on a wire rack;
  • refrigerate until chilled. Yield: 8 servings.

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Sugar Cream Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.