Ingredients:
- 12 ounces pastry, enough pâte brisée for 1 9-inch pie crust
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 5 tablespoons cornstarch
- 2 1/2 cups half-and-half
- 1 teaspoon vanilla extract
- 6 tablespoons butter
- Freshly grated nutmeg, for garnish

N-Gather the ingredients. Heat the oven to 425 F.
Ingredients for sugar cream pie.
Roll the pie pastry out and fit into a 9-inch pie plate; crimp as desired. Line the pie shell with foil and add pie weights, dry beans, or rice.

I-Bake the pie crust in the preheated oven for 8 minutes. Remove the weights and foil and return the crust to the oven. Bake for about 6 minutes longer, or until the pie is lightly browned around the edge. Remove the pie shell to a rack and set aside. Reduce the oven temperature to 325 F.

G-pie shell with pie weights to blind bake
Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to blend and then whisk in the cream and milk until smooth. Cook over medium heat, stirring constantly until it begins to boil.

-sugar cream pie filling cooking
Add the butter and vanilla and continue to cook, stirring constantly until the filling is thickened.

-cooking the filling for a sugar cream pie
Pour the filling mixture into the pie shell and sprinkle with ground cinnamon or nutmeg. Bake at 325 F for 35 to 45 minutes or until firm and lightly browned.

-sugar cream pie ready to be baked
Remove the pie to a rack to cool completely.

-baked sugar cream pie
Chill the pie thoroughly before slicing. Enjoy!