Sugar Cream Pie | Dave's Kitchen

So good! A southern dessert of sorts. Into a blind baked crust or pre-made graham cracker crust... Filling is one can of Milnot (brand important), one can of water (empty Milnot can), 1 stick of real butter, 1 cup sugar, 1/3 cup corn starch. Bring ingredients up to temp slowly over about 15 minutes on stove top. As soon as there's any bubbling, shut off heat - it should be pretty thick at this point. Don't let it boil. Add vanilla to taste, whisk in, pour into crust. Top with nutmeg. Let coil for a couple hours, refrigerate. Love it.

[@stevestrebel6796]

So great watching and listening to father and son cooking together.

[@stevestrebel6796]

Happy Pie day. Smiley face with nutmeg was perfect.