Can’t help but laugh that when looking for recopies one is for:
Amish Cream Pie
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1/2 cup whole milk
8 tablespoons butter, cut into chunks and softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
9-inch baked pie crust
Heat oven to 325. Place sugar, cornstarch and salt in saucepan; whisk until well-combined. Gradually stir in half-and-half and milk until mixture is smooth. Heat over moderate flame, stirring constantly, until thickened. Remove from heat; whisk in butter, brown sugar and vanilla. Pour into pie shell; sprinkle with cinnamon. Bake until edges are bubbly, 20-30 minutes. Cool completely and chill, if desired. Makes 8 servings. Excerpted from Cafe Wisconsin Cookbook.
Amish Cream Pie
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1/2 cup whole milk
8 tablespoons butter, cut into chunks and softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
9-inch baked pie crust
Heat oven to 325. Place sugar, cornstarch and salt in saucepan; whisk until well-combined. Gradually stir in half-and-half and milk until mixture is smooth. Heat over moderate flame, stirring constantly, until thickened. Remove from heat; whisk in butter, brown sugar and vanilla. Pour into pie shell; sprinkle with cinnamon. Bake until edges are bubbly, 20-30 minutes. Cool completely and chill, if desired. Makes 8 servings. Excerpted from Cafe Wisconsin Cookbook.
