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Sugar Cream Pie

Makes 12 slices Calories 210 Prep Time 1 hour Total Time 1 hour, 15 minutes Made with Splenda® Sugar Blend

Ingredients

Sprinkle of all-purpose flour

1 refrigerated premade pie crust

½ cup Splenda® Sugar Blend

¼ cup cornstarch

2 cups 2% milk

½ cup unsalted butter, cubed

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

Serving Size: 1 slice (1/12 pie)

Preheat oven to 450°. Lightly flour a clean surface to roll out pie crust to a 1/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim crust to ½ inch beyond rim of plate; flute edge. Refrigerate 30 minutes.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
In a large saucepan, combine Splenda Sugar Blend and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla.
Transfer mixture to crust and sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.