Beltane Cream Pie

• 1 cup whole milk
• 1 cup heavy cream
• 12 cup butter (not margarine)
• 3 tablespoons cornstarch
• 1 12 cups sugar
• 1 14 teaspoons vanilla
• ground nutmeg
• 1 9 in.baked pastry shell

1. Melt the butter in a wide pan over medium heat.
2. In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk.
3. When the cornstarch is fully blended, add this and all other ingredients, except the vanilla, to the cooking pan.
4. Stir constantly over medium heat until the mixture becomes thick.
5. Remove the heat and stir in the vanilla.
6. Pour the mixture into the waiting pie shell and sprinkle with nutmeg.
7. The pie may be eaten while it is still warm, as long as it has cooled enough to set.
8. Or the pie may be chilled and eaten later.

milk, heavy cream, butter, cornstarch, sugar, vanilla, ground nutmeg, pastry shell

Taken from www.food.com/recipe/beltane-cream-pie-191082 (may not work)