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Indiana’s State Pie. Creamy and delicious with just a hint of vanilla.
In a small bowl, mix the sugar and cornstarch; set aside.
On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, the heavy cream and half-and-half. After the butter has melted, with a wire whisk, slowly add the cornstarch/sugar mixture. Cook, stirring constantly with a wire wisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Immediately pour the mixture into the pie crust and drizzle with the remaining 1 tablespoon butter, melted (I actually use less; adjust to your taste). Sprinkle with cinnamon.
Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long: I set my timer at 2 minutes and that seems to work perfectly. This is a delicious cream-filled pie; don’t hesitate to grab a spatula and taste the goodness left in the pan!
Refrigerate and enjoy chilled.