Sugar Cream Pie

Nothing fancy about this custard-like pie, but it is the state pie of Indiana and a favorite of Greg's. I use an oil crust, but any single crust pie-shell will do.

Ingredients:
1/2 cup oil
1/4 cup milk
2 cups flour
1/2 teaspoon salt
4 tablespooons cornstarch
2/3 cup sugar
4 tablespoons butter, melted
2 1/4 cups half and half
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon sugar

Directions:

• For crust, combine oil and milk in same cup. Mix flour and salt. Add oil and milk to flour without stirring. Use spatula to gently combine. Dough will be wet and slightly marbled.
• Roll dough between sheets of wax paper; carefully transfer to 9 inch (not deep dish) pie plate.
• Bake at 425 degrees for 18 minutes. Cool completely on wire rack.
• For filling, mix cornstarch and sugar in a medium saucepan. Add 4 tablespoons melted butter and half and half.
• Cook over medium-high heat stirring constantly until thick and creamy (7-8 minutes).
• Preheat broiler to high
• Pour filling into crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon and sugar.
• Put under broiler for 20-30 seconds.
• Cool on wire rack, then refrigerate for at least 2 hours before serving.