Pastry for single-crust pie (9 inches)
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1Preheat oven to 450°. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.
2Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375°.
3Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.
Total Time
Prep: 20 min. Bake: 15 min. + chilling
Makes 8 servings
Tips:
This delicious creamy treat is an egg-free way to enjoy a custard-like texture.
Holiday baking? Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly!
For a change of pace, try baking this pie in a crumb crust. Graham crackers, gingersnaps and vanilla wafer cookies all taste delicious.
Nutrition Facts
1 piece: 418 calories, 24g fat (15g saturated fat), 66mg cholesterol, 275mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 4g protein.