Theresa Meyers doesn’t spend all her time writing very cool fantasy romances like Shadowlander.
She cooks, too!
In Theresa’s words, “When I was nine my mother started a handmade cookbook for me out of a cheap, simple spiral notebook. I was to write into it all the family recipes I liked most so I’d have them. This one was from my grandmother, who loved to cook and even was a private chef for a couple in Pebble Beach for a time. Amish Cream Pie came out on holidays, especially Thanksgiving, right beside the pumpkin pie. Complete decadence in every slice. And don’t bother thinking about the calories. Why else do you think it was served at the holidays?”
3/4 cup sugar
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1/8 tsp salt
1 tsp vanilla
1 prepared pie crust
1/8 tsp ground cinnamon
Preheat oven to 325 degrees.
In medium saucepan combine sugar, salt and half-and-half. Bring to boiling, stirring occasionally.
In another saucepan (larger) combine brown sugar and cornstarch. Gradually whisk in the hot half-and-half mixture into the brown sugar and cornstarch. Add butter over medium heat. Cook mixture, whisking constantly, 5 minutes or until boiling and thickened.
Simmer 1 minute.
Remove from heat and stir in vanilla. Pour mixture into prepared pie crust. Sprinkle with cinnamon and bake 20 minutes or until top of pie is golden.
Place on wire rack. Pie filling will be very loose but will thicken on cooling.
Cool completely before slicing.