Zutaten für Amish Cream Pie
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups half-and-half
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 9-inch baked pie crust
- 1 pinch ground cinnamon
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Zubereitung von Amish Cream Pie
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 2 cups half-and-half (or light cream) until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter, 1/4 cup packed light brown sugar, and 1 teaspoon vanilla extract until the butter is completely melted and the mixture is smooth.
- Pour the custard filling into a 9-inch baked pie crust.
- Sprinkle lightly with ground cinnamon.
- Bake in a preheated 325°F (160°C) oven for 30 minutes. The center will still be slightly jiggly – that's okay!
- Let the pie cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 3-6 hours, or preferably overnight, to allow the filling to fully set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
102g
Fat
73g
Carbs
14g
