Old-fashioned Sugar Cream - Fountain County INGenWeb Project

• 1 pie crust
• 1 Cup Granulated Sugar
• 5 Tbs All purpose flour
• dash of salt
• 2 cups heavy whipping cream
• 1 cup half and half may use half cream/half whole milk
• 2 egg yolks
• 1 tsp vanilla
• 1 9 inch pie shell
• 2 tbs butter - cut into pea sized pieces
• ½ tsp ground cinnamon

1. Preheat the oven to 350 and place a rack in the center     of the oven.
2. Line a deep dish pie plate with a crust (make your own     or use a refrigerated pie crust, see note section). Then set the pie plate     aside.
3. In a large bowl, mix the sugar, flour and salt until     evenly blended. Use a whisk to make sure that lumps are broken down. Add     the 2 cups of whipping cream and mix well but do not whip or beat.
4. In a separate smaller bowl, mix the half and half, egg     yolks and vanilla together well. (Use a whisk but do not whip or beat).
5. Then, pour the egg yolk mixture into the sugar mixture     and blend together well - do not beat.
6. Pour the mixture into the pie shell and dot the butter     pieces around evenly on top of the pie
7. Sprinkle the top of the pie with cinnamon
8. Bake at 350 “Until it bubbles through for 10 minutes”     (in a regular oven - about an hour, but check the pie by wiggling the edge     of the pie plate - if the pie is still loose in the center, it isn’t quite     done - as soon as it no longer loosely and sloppily jiggles, it is done -     it will still be jiggly like Santa's tummy in the center).