My whole life, for every major Christian holiday my family celebrated, someone always brought pie. My Great Aunt Jenny would always make pumpkin and sugar cream pie. Then when we lost her, her daughter, Venita, would make this pie and still does to this day. One day I finally asked for the recipe and I tried making it for the first time.

Ingredients

• Pie crust; Pre-made or not

• 8 inch pie pan for best thickness

• 1/4 Cup flour

• 1 Cup Sugar

• 1 Cup Half and Half

• 1/3 Cup Milk

• 1 Tablespoon Butter

• 3 Teaspoons vanilla extract

• Cinnamon as desired

• Dash of salt

Prep

1. Preheat Oven to 425 F

2. In a saucepan on the stove thicken (heat just before boiling then reduce heat, stir frequently) the butter, milk, flour, sugar, and half and half. This should take about 6 minutes to get a good thickness. And believe me, don't let it boil and get that heat down and it goes swimmingly.

3. Remove from heat; add the vanilla and stir in. This will give a great chance to really see the thickness. You might see the bottom of the pot while you stir. This is good.

4. Pour into pie crust

5. Go crazy with shaking the cinnamon

6. Stir in the cinnamon (Great Grandma’s secret is to stir with your finger and ignore how much it burns to get it right.) I used the back of a fork when the heat became too much. The mixture will gloop on your digit or stir instrument of choice. This is good.

7. Reduce Oven to 350 F

8. Bake for about 32 Minutes or until it wiggles without being too wet and sliding around

9. Refrigerate before serving to set. Serve chilled

Afterthoughts

Sugar cream pie is sugar, sugar, sugar and the sweet taste is a slice of gooey heaven. A chilled and refreshing pie that doesn't need much extra- no whipped cream or ice cream to ignite your taste buds. The cinnamon is a nice compliment to this rich, creamy taste. It's a tradition in my family and I will accept no substitute.