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.