Hoosier Sugar Cream Pie

• 4 Tablespoons Cornstarch
• 3/4 cups White Sugar
• 4 Tablespoons Butter, Melted
• 2-1/4 cups Heavy Cream
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Butter, Melted
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• Prepared Pie Crust

1. Mix cornstarch and sugar. Add 4 tablespoons of melted butter and heavy cream. Cook over medium heat, whisking constantly, until thick and creamy. This part is tricky because the custard can scorch if it's not whisked constantly. Quickly stir in vanilla while continuing to whisk.
2. Pour filling into prepared pie crust.
3. Drizzle remaining 2 tablespoons of melted butter over top and sprinkle with cinnamon and nutmeg.
4. Put under broiler until butter bubbles and surface starts to brown.
5. Put in refrigerator to chill for a minimum of 4 hours or until center sets.

cornstarch, white sugar, butter, heavy cream, vanilla, butter, ground cinnamon, ground nutmeg, pie crust

Taken from tastykitchen.com/recipes/desserts/hoosier-sugar-cream-pie/ (may not work)