Sugar Cream Pie

Shortbread Crust

Step 1

By hand, mix all shortbread crust ingredients in a small mixing bowl until they just begin to stick together.

Step 2

Grease two 5" cast iron skillets (see note at bottom) and pat the shortbread crust into the bottom of each skillet. Set aside.

Sugar Pie Filling

Step 3

In a medium saucepan, melt butter.

Step 4

Add cornstarch, sugar, and half and half. Stir to combine.

Step 5

Stir constantly until the mixture begins to boil and becomes thick and creamy (about 5 minutes). You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.

Step 6

Remove from heat and stir in the vanilla.

Assembly and Baking Instructions

Step 7

Preheat oven to 350 F.

Step 8

Distribute filling evenly over shortbread crusts in the two prepared skillets.

Step 9

Sprinkle nutmeg over the filling.

Step 10

Bake for 40 minutes or until tops are set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.

Step 11

Remove from the oven and cool to room temperature. Then refrigerate overnight.

Step 12

Serve cold straight from the skillet or cut into slices.

Note on variations: You can use a traditional pie pan, larger skillet, or square baking dish. You can also replace the nutmeg with cinnamon or a mix of the two. You can use a more traditional pie crust.