Post by chief_cook2 on May 12, 2007 16:05:37 GMT -6
6 T. cornstarch
1 tsp. ground cinnamon
3 1/2 c. half and half
1/4 c. unsalted butter
3/4 c. firmly packed dark brown sugar
1/4 tsp. salt
1 prepared crumb crust of your choice
Combine the cornstarch, cinnamon, and ½ cup of the half and half in a
small mixing bowl and whisk the mixture until it is smooth.
Combine the butter, brown sugar, and salt in a heavy medium-size
saucepan and cook the mixture over low heat, whisking occasionally,
until the butter is melted and the sugar is dissolved. Add the
remaining 3 cups of half and half and the cornstarch mixture and turn
the heat to medium-high. Continue to cook the pudding, whisking
occasionally, until it thickens, 3 to 4 minutes.
Scrape the pudding into the prepared pie shell. Place plastic wrap
directly on the surface of the filling and refrigerate the pie until
the filling is completely set, at least 6 hours and up to 1 day.