CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dcb48   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Sugar Cream Pie   
    Categories: Pies, Pastry, Dairy, Spices   
         Yield: 6 servings   
       
              Dough for single-crust pie   
         1 c  Sugar   
       1/4 c  Cornstarch   
         2 c  Milk   
       1/2 c  Butter; in cubes   
         1 ts Vanilla extract   
       1/4 ts Ground cinnamon   
       
     Set oven @ 450ºF/232ºC.   
        
     On a lightly floured surface, roll dough to a 1/8" thick   
     circle; transfer to a 9" pie plate. Trim crust to 1/2"   
     beyond rim of plate; flute edge. Refrigerate 30 minutes.   
        
     Line unpricked crust with a double thickness of foil.   
     Fill with pie weights, dried beans or uncooked rice.   
     Bake on a lower oven rack until edge is light golden   
     brown, 15-20 minutes. Remove foil and weights; bake   
     until bottom is golden brown, 3-6 minutes longer. Cool   
     on a wire rack. Reduce oven setting to 375ºF/190ºC.   
        
     Meanwhile, 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 until golden brown, 15-20 minutes.   
        
     Cool on a wire rack; refrigerate until chilled.   
        
     Laura Kipper, Westfield, Indiana   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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