Classic Hoosier sugar cream pie featuring an egg-free vanilla custard filling baked in a flaky crust and topped with cinnamon butter.

Scale

1 (9-inch) pie crust, baked

4 tablespoons cornstarch

¾ cup white sugar

4 tablespoons butter, melted

2 ¼ cups half-and-half cream

1 teaspoon vanilla extract

2 tablespoons butter, melted

½ teaspoon ground cinnamon

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1. Whisk 4 tbsp cornstarch and 3/4 cup sugar with 4 tbsp melted butter in a saucepan until smooth.

2. Gradually whisk in 2 1/4 cups half-and-half cream and cook over medium heat for 5-7 minutes until thick and bubbling.

3. Remove from heat, stir in 1 tsp vanilla extract, and pour into the baked 9-inch pie crust.

4. Drizzle 2 tbsp melted butter over top and sprinkle with 1/2 tsp ground cinnamon.

5. Broil for 2 to 3 minutes until top is lightly bubbly and golden brown.

6. Cool to room temperature, chill in the refrigerator for at least 4 hours to set, and slice.

Whisk constantly while cooking to avoid lumps. Chill for 4 hours for clean slices.