Lorraines Sugar Cream Pie . . with additions

Ingredients:
1 prebaked 9" Pie Shell
2 C Milk (2% or whole)
1 stick Butter or Margarine (no soft margarine)
1C Sugar
3T Cornstarch
1tsp Vanilla
Nutmeg

1. Bring milk and butter to a boil.
2. In small bowl combine sugar and cornstarch until cornstarch "disappears" into the sugar.
3. Slowly add sugar mixture into milk mixture using a wire whisk.
4. Bring to boil, stirring constantly until starting to get thick.
5. Stir in vanilla.
Pour into prebaked pie shell, sprinkle will nutmeg and bake at 600 degreesF for 15 minutes.

OPTION 1 - Lemon or Orange Custard Pie
1. Replace Vanilla with orange or lemon extract.
2. Replace Nutmeg with orange or lemon zest and sprinkle on top of pie.

OPTION 2 - Chocolate Custard Pie
1. Add 3/4 C of Chocolate Chips when adding vanilla.
2. OR, wait until mixture is poured into pie shell and add chips and make it swirl.
3. Leave nutmeg off.

OPTION 3 - Almond Joy Custard Pie
1. Replace 1/2 vanilla with almond extract
2. Along with extracts stir in 3/4 C Chocolate chips, 1/4 C finely chopped almonds and 1/4 C Toasted coconut.
3. Replace nutmeg with  additional coconut and slivered almonds.

Amish Sugar Cream Pie

Not Mom's recipe . . but pretty good anyway.

This will be Easter Dessert.

Don't I unroll a "pretty" ready made pie crust? LOLOL

Amish Sugar Cream Pie

3/4 C granulated Sugar

2 1/2 C Half-and-Half

1/8 tsp Salt

1/4 C Brown Sugar

1/4 C Cornstarch

1/2 C Butter, cut up

1 tsp Vanilla

9" lightly baked pie crust

Cinnamon

1. Preheat oven to 325 degrees.

2. In a saucepan combine brown sugar and cornstarch.

3. In a medium to large saucepan, combine sugar, salt and half-and-half. Bring to boil, stirring occasionally.

4, When mixture comes to a boil, remove from stove and gradually whisk it into the brown sugar mixture.

5. Add butter pieces;  over medium heat, cook, whisking constantly, 5 minutes or until boiling and thickened.. Simmer 1 minute.

6. Remove from heat and stir in vanilla.

7. Pour into prepared pie shell; sprinkle with cinnamon. (Any extra can be cooked along side the pie in a custard cup.)

8. Bake 20 minutes or until top is golden.

9. Cool on a wire rack; pie filling will be loose but will thicken on cooling. MUST be cooled completely before serving.