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1 cup sugar
5 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup heavy cream
1 cup half-and-half
2 egg yolks
1 teaspoon vanilla
1 (9-inch) unbaked pie shell
Ground cinnamon or nutmeg, to taste (about ¼ teaspoon)
Instructions
5 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup heavy cream
1 cup half-and-half
2 egg yolks
1 teaspoon vanilla
1 (9-inch) unbaked pie shell
Ground cinnamon or nutmeg, to taste (about ¼ teaspoon)
1. Preheat oven to 350F. Mix sugar, flour and salt. Add heavy cream and mix well.
2. In a separate bowl, mix half-and-half with egg yolks; add to sugar mixture and mix well. Add vanilla and stir gently until creamy; do not beat.
3. Pour into pie shell and add a fine sprinkle of nutmeg or cinnamon. Bake about 1 hour, until filling is set. Serves 8.
Recipe by Jeanette Hurt, "Relish the American Table," Dec. 16, 2007.
Nutritional Information
2. In a separate bowl, mix half-and-half with egg yolks; add to sugar mixture and mix well. Add vanilla and stir gently until creamy; do not beat.
3. Pour into pie shell and add a fine sprinkle of nutmeg or cinnamon. Bake about 1 hour, until filling is set. Serves 8.
Recipe by Jeanette Hurt, "Relish the American Table," Dec. 16, 2007.
Per serving: 290 calories, 20g fat, 4g prot., 33g carbs., 0g fiber, 135mg sodium.
