Elizabethtown Sugar Cream Pie

• 1 12 cups white sugar
• 14 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 pinch salt
• 2 cups milk or 2 cups half-and-half
• 1 teaspoon vanilla
• 1 tablespoon butter (to taste)
• 14 teaspoon cinnamon, ground (to taste)
• 1 (9 inch) pie crusts, unbaked

1. Preheat oven to 375 degrees F.
2. Combine sugar, flour, cornstarch, and salt in a saucepan (or 6-cup microwave-safe bowl).
3. Gradually whisk in the milk, stirring until smooth.
4. Heat over medium-low heat (or microwave (700 Watts) on high power for 3 - 4 minutes) till it comes just to a boil and is somewhat thickened, stirring often.
5. Don't over-cook here!
6. Remove from heat and stir in vanilla.
7. Pour into the pie shell (I use a "deep-dish" pie shell).
8. Dot the top with the butter slices.
9. Sprinkle with the cinnamon.
10. Bake for 15 minutes at 375 degrees .
11. Reduce heat to 325 degrees F and continue baking for 20 to 25 more minutes.
12. Cool for 45 - 60 minutes before slicing.
13. Note: filling may bubble over, but that makes the edge crust delicious!
14. You may want to be prepared by placing a drip pan underneath the pie as it bakes.

white sugar, flour, cornstarch, salt, milk, vanilla, butter, cinnamon, pie crusts

Taken from www.food.com/recipe/elizabethtown-sugar-cream-pie-303725 (may not work)