Failproof Hoosier Sugar Cream Pie (Easy Recipe)

Preheat oven to 425ºF and adjust rack to lower position. Roll out and fit the pie crust into a 9" pie pan. Line the bottom of the crust with foil or parchment and fill with dried beans or pie weights.

Bake for 15 minutes on LOWER RACK. Remove weights and foil and bake for 5-10 minutes longer, until crust starts to brown and almost completely baked.

Cool the crust on wire rack and reduce oven temperature to 375ºF. Begin to make custard filling.

In a large saucepan, whisk together sugar, brown sugar, and cornstarch. Whisk in the half and half.

Bring mixture to a boil over medium heat, stirring frequently. Once it starts to boil, reduce heat slightly to a simmer. Cook and stir for 2 minutes, or until thickened. Remove from heat and immediately stir in the butter and vanilla.

Pour filling into par-baked crust (the crust doesn't have to be cooled completely) and sprinkle the filling with dusting of cinnamon, if desired. Bake for 20 minutes, or until the crust is golden brown and filling is set. Tip: If crust starts to brown too much before filling is set, cover the crust loosely with foil or use a pie shield.

Remove from the oven and cool completely. Refrigerate for at least 1-2 hours before slicing and serving. Store any leftovers in the refrigerator.