 | | Directions |
- Preheat oven to 450° F.
- Place prepared pie crust into an 8 or 9 inch pie plate. Mold it to the bottom of the plate and crimp the edges.
- In a mixing bowl, combine the sugar, flour, vanilla and cream. Mix until smooth.
- Pour into the unbaked pie crust.
- Dot with diced butter.
- Sprinkle with nutmeg and cinnamon.
- Place the pie plate onto a cookie sheet to catch any drippings and place in the preheated oven for 15 minutes.
- Reduce oven temperature to 350° F and continue baking for and additonal 45-50 minutes or until the center is just somewhat jiggly.
- You may need to cover the pie loosely with aluminum foil if it begins to brown to much.
- Remove from the oven and allow to cool and then place in the refrigerator until ready to serve.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 8 or 9 inch pie plate
Servings: 8
|  | | Ingredients | | - | | 1 pie crust - refrigerated or made from scratch |
| - | | 1 1/2 cups sugar |
| - | | 1/2 cup flour |
| - | | 1 pint heavy whipping cream |
| - | | 1 teaspoon vanilla extract |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/4 cup butter - chilled and diced |
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