Amish Cream Pie
We Dairylanders take to cream pies like thoroughbreds to a finish line. This one is the most asked-for pie at the venerable M & M Cafe in Monticello, Wisconsin.
Ingredients
¾ cup sugar
¼ cup cornstarch
½ tsp. salt
2 ½ cups half-and-half
8 Tbsp. butter, cut into chunks and softened
¼ cup packed brown sugar
1 tsp. vanilla extract
1 nine-inch baked pie crust (see Pie Crust How-To)
Cinnamon
Directions
Heat oven to 325 degrees. Whisk sugar, cornstarch and salt in a medium saucepan. Still using the whisk, gradually stir in half-and-half until smooth. Heat over moderate flame, stirring slowly and nearly constantly, until mixture comes to simmer. Let it bubble lightly for 45 to 60 seconds—no more and no less—again stirring gently.
Turn off heat and immediately whisk in butter, brown sugar and vanilla. Pour hot filling into baked pie shell; sprinkle with cinnamon and bake just until edges are bubbly, 20 to 30 minutes. Cool completely and chill.
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