This is a delicious lighter cream pie for which the filling is cooked prior to
being put into the baked shell. Real butter and halfand half are must haves
for this to be at its best. People always ask for the recipe. Makes 1 pie.
1 baked 9 inch crust
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half and half
1 teaspoons vanilla extract
2 tablespoons butter, melted, ground cinnamon


Directions:
1) Mix cornstarch and sugar. Add 4 tablespoons butter and half and half.
Cool, stirring constantly, until thick and creamy. Add vanilla.
2) Pour into pie crust. Drizzle 2 tablespoons butter over top and sprinkle
with cinnamon. Put under broiler until butter bubbles-watch it carefully as it
does not take long. Refrigerate.
The pies you refer to from Indiana are from Wicks Pies, Inc. Try their web
site at www.wickspies.com