Partially Baked (Blind Baked) Pie Crust

Use a store-bought deep dish pie crust with blind baking instructions or your favorite homemade recipe. Partially bake the pie shell to prevent a soggy and underdone cream pie crust.

If using a homemade crust, line it with foil or parchment paper and fill with pie weights or dry beans. Bake at 375°F for 25 minutes. Remove weights and foil, then bake for another 5-7 minutes. If bubbles form, lightly prick the crust with a fork before the second round of baking.

While Crust is Baking, Prepare Sugar Cream Pie

In a medium saucepan, melt the butter over medium heat. Whisk together cornstarch and 3/4 cup sugar, then set aside. Add heavy cream to the melted butter, mix well, then add the cornstarch and sugar mixture. Whisk continuously until it reaches a boil, then boil for 1-2 minutes. Remove from heat, stir in vanilla extract, and pour the mixture into the baked pie shell.

Drizzle 3 tablespoons of melted butter over the top of the pie. Mix 1/4 cup sugar with 2-3 teaspoons cinnamon, then sprinkle over the pie.

Change the oven temperature to 325°F and bake the sugar cream pie for about 25 minutes. Turn on the broiler and broil for about 1 minute, watching carefully. Remove the pie from the oven and let it come to room temperature before refrigerating for at least one hour to set. The pie will be jiggly but will firm up as it cools. Serve warm or chilled. Refrigerate any leftovers.