Sugar Cream Pie

We can honestly say this our new favorite pie and we are both embarrassed by how may slices we have consumed in the past two days. So cool, so creamy, so perfect for the last bit of summer heat.

Sugar Cream Pie
3/4 cup granulated sugar
1/4 cup corn starch
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 pie crust
1/2 tsp cinnamon

Preheat oven to 350 degrees
Unroll pie crust and press into pie dish. Crimp the edges. Dock the inside of the crust with a fork and place a sheet of parchment paper over the crust pour in two cups of dried beans. This weighs the crust down and keeps it from bubbling. Bake crust until a light golden brown. Remove beans and save for a later use. Set crust aside.
Set oven to broil.
In a small bowl mix sugar and cornstarch.
In a medium size sauce pan pour in the heavy cream and four tablespoons of the butter. Over medium low heat warm the cream and melt the butter. Once the butter is melted slowly stir in the sugar/cornstarch mixture. Cook stirring constantly with a whisk until the mixture is thick and creamy. About 10-15 min. Remove from heat stir in the vanilla. Immediately pour into the pie crust. Melt the remaining tablespoon of butter and drizzle over the pie. Sprinkle with cinnamon. place under the broiler until the butter bubbles. This should only take a few minutes.
let the pie cool on the counter then refrigerate and enjoy chilled.
To serve garnish with whipped topping and fresh fruit or favorite fruit sauce.