I make this recipe with my Aunt Carol's Never Fail Pie Crust. This recipe makes two pies so it is great for a crowd. It is really sweet and is especially good with some whipped cream.
Aunt Carol's Never Fail Pie Crust
I now use real butter instead of shortening in this pie crust recipe because butter is a healthier fat. All Butter Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar
1. Cut shortening, flour, and salt to coarse crumbs.
2. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time.
3. Blend with a spoon just until all the flour is moistened.
4. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan.
5. Press the dough into the pan and trim and shape the edges.
Repeat with the extra ball of dough or freeze for future use. You will need two pie crusts for Old Fashioned Cream Pie.
Old Fashioned Cream Pie
2 cups sugar
1 stick butter (1/2 cup)
5 Tbsp. cornstarch
1 pint heavy whipping cream
1 pint 1/2 and 1/2
1/2 tsp. vanilla
2 unbaked pie crusts (recipe above)
Nutmeg (I grate whole nutmeg directly onto the pie)
1. In a large pot, warm cream and 1/2 & 1/2.
2. Add butter and let melt.
3. Premix sugar and cornstarch. Add to warm mixture.
4. Cook until thick, stirring constantly (This will take a few minutes. It will thicken, but will be thinner than pudding-it will still be pourable).
5. Add 1/2 teaspoon vanilla. Pour filling into pie crusts and sprinkle with nutmeg.
6. Bake at 350 degrees for 45 minutes.
Makes 2 pies.
Cool to room temperature then refrigerate. This is perfect with whipped cream.