MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sugar Cream Pie
Categories: Desserts, Pies
Yield: 8 Slices

1 Fully prepared pie crust
- (9")
1 c Granulated sugar (200 g)
1/3 c Corn starch (45 g)
1/4 ts Fine sea salt (1.5 g)
1 1/3 c Unsweetened plant milk
- (320 ml);
- soy or oat preferred
1 c Full-fat canned coconut
- cream (220 ml)
2 ts Vanilla extract (10 ml)
2 tb Vegan butter (28 g); melted
2 tb Granulated sugar (25 g)
1/2 ts Ground cinnamon (1 g)

Preparation time: 15 minutes
Cooking time: 37 minutes

Rich, silky and topped with crackly cinnamon sugar, this sugar cream
pie is easily made vegan with just a handful of pantry ingredients!

Crust:

Preheat the oven to 375?F (190?C).?Roll out your prepared pie
dough and fit it into a 9" pie dish. Crimp the edges as desired.
Chill for 15 minutes if the dough feels soft.

Line the crust with parchment paper and fill with pie weights. Bake
for 15 minutes. Remove the parchment and weights, then bake for 15
minutes more, or until the crust is lightly golden and fully baked.
Let cool completely.

Filling:

In a medium saucepan, whisk together the sugar, corn starch, and salt.
Slowly whisk in the plant milk until smooth. Add the coconut cream and
whisk again until fully combined.

Place the saucepan over medium heat and cook, whisking constantly,
for 6 to 8 minutes, until the filling thickens to a pudding-like
consistency and begins to bubble gently.

Remove from the heat and whisk in the vanilla extract. Let the
filling cool for about 10 minutes.

Pie:

Pour the warm filling into the fully baked crust and smooth the top.

Drizzle the melted vegan butter evenly over the surface. In a small
bowl, mix the sugar and cinnamon, then sprinkle it evenly over the
top.

Bake at 375?F (190?C) for 18 to 22 minutes, until the edges are
slightly puffed and the center is just barely wobbly.

Switch the oven to broil for about 1 minute, just until the sugar
looks lightly caramelized and crackly on top. Watch very closely so
it does not burn.

Let the pie cool at room temperature for 1 hour, then refrigerate for
at least 4 hours, or until fully set.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/sugar-cream-pie/>

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