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Indiana’s State Pie. Creamy and delicious with just a hint of vanilla.
In a small bowl, mix sugar and cornstarch; set aside.
On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, heavy cream and half-and-half. After butter has melted, with a wire whisk, slowly add cornstarch mixture. Cook, stirring constantly with a wire wisk just until mixture is thick and creamy. This will take approximately 10–15 minutes.
Remove from heat and stir in vanilla extract.
Immediately pour mixture into pie crust and drizzle with remaining 1 tablespoon butter, melted (I actually use less; adjust to your taste). Sprinkle with cinnamon.
Place pie under the broiler until butter bubbles. Watch 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.