Rachel's Sugar Cream Pie

Sugar Cream Pie (Photo by Hayley Parker)

My daughter, Rachel, made this for Thanksgiving 2016, and it was a huge hit!  Creamy goodness with a nice crunchy topping, you can't go wrong with this pie!

Recipe by: Rachel Roberts (Bradt)                                                        Yield: 8 servings

Ingredients
1 purchased deep dish pie crust, at room temperature
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, cubed
2 1/4 cups heavy cream
1 tablespoon vanilla
For the crème brûlée topping:
4 tablespoons butter, melted
1/2 cup cinnamon sugar (1/2 cup sugar with 3 teaspoons ground cinnamon)

Directions
Preheat oven to 325°. Place the pie crust onto a baking sheet bake for approximately 10-12 minutes. Remove from oven and set aside.
In a medium saucepan, mix together the cornstarch and sugar until blended. Add the butter and heavy cream. Cook over medium heat, stirring constantly, until mixture comes to a slow boil. The mixture is done when it's thick and creamy. Remove from heat, and stir in the vanilla.
Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approximately 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully so it doesn't burn. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in refrigerator.

Notes
We used a kitchen torch to carmelize the sugar, instead of broiling it in the oven.

Original recipe from: The Domestic Rebel