The skillets make for a rustic presentation and a group of four can just dig in with forks!

I love serving this pie in small cast iron skillets.

I especially like using shortbread crust when I make this pie in a skillet. Shortbread crust is easy to make and when you use shortbread crust, you automatically get a cookie with your pie! Sugar pie will hold its shape so it doesn’t need side crust to keep it from collapsing. However, for a variation, I like to use a shortbread crust and only put it on the bottom, not up the sides of the pan. Sugar cream pie typically uses classic butter crust like this pie crust from BraveTart. Once it reaches that consistency, you can stir in the vanilla. As you stir, the cornstarch will thicken the mixture until it becomes porridge-like. Then, mix in all of the other ingredients except for the vanilla and stir for about five minutes. You don’t need to mess with lots of mixing bowls. One of the nice things about this pie is that it is a one saucepan recipe. Tasting its rich, caramel-like flavor, you might assume that it is loaded with eggs like a traditional custard – but it’s the cornstarch that gives this pie its custard-like texture. It’s most common in Indiana and has been popularized by the Amish. If you haven’t heard of this pie, you are not alone. Plus, it uses simple ingredients that you may already have on hand. People go crazy for my cream pie and it’s so simple to make. It’s rich and decadent and the filling requires just six ingredients – sugar, butter, half and half, vanilla, nutmeg, and cornstarch. Cream pie (sometimes called sugar cream pie) tastes like crème brûlée in pie format.