Sugar Cream Pie

NOTE: I did some more online research for the Durbin Hotel Sugar Cream Pie. I found one that is exactly like the one I had copied from the Tampa Bay website except it called for less cream and milk. I'm thinking the extra cream in this original recipe is what required more baking time. It is now modified.

This modified recipe is from AllRecipes.Com.

Durbin Hotel Sugar Cream Pie

1 stick butter

1 cup granulated sugar

1/2 cup milk

1 cup cream

1/4 cup cornstarch

1/2 cup milk

1 9-inch baked pastry shell

Nutmeg

Heat butter, sugar, milk and cream in double boiler until hot and butter melts. Do not let boil. Stir together cornstarch and 1/4 cup milk until smooth. Add to hot mixture, stirring constantly. Continue cooking and stirring for 5 minutes. Pour into baked pie shell, sprinkle with nutmeg and bake at 400 degrees for 5 minutes.

This recipe for sugar cream pie was sent in to the Tampa paper by Yvonna Stockel Brewer who said makes a pie just like Mrs. Wick's frozen sugar cream pies.

Sugar Cream Pie

1 pint half and half coffee creamer

11/2 cups sugar

1/4 cup flour

2 tablespoons cornstarch

1/2 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

Cinnamon

Nutmeg

1 9-inch pie crust, unbaked

Mix first five ingredients and cook until slightly thick. Add vanilla and butter. Pour into unbaked pie crust. Sprinkle with a little cinnamon and nutmeg. Bake 10 minutes at 375 degrees and 25 minutes at 325 degrees.