Ingredients
1pastry crust,unbaked, 9-inch
¾cupsugar
¼cupcornstarch
2cupsmilk
½cupbutter,cubed
1tspvanilla extract
1tbspcinnamon sugar
Preparation
Preheat oven to 450 degrees F.
Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes. Remove pie weights and foil and bake for another 5 to 7 minutes. Turn oven temperature down to 375 degrees F.
While crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till cornstarch is dissolved.
Heat over medium heat, stirring constantly, till mixture comes to a boil. Whisk and stir for another minute or two, until thick.
Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with cinnamon sugar mixture.
Bake at 375 degrees F for another 15 to 20 minutes, or until filling starts to bubble. Remove to a cooling rack to cool. Chill for 3 to 4 hours.
