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.
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