Beltane Cream Pie

1. 1

   Melt the butter in a wide pan over medium heat.

2. 2

   In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk.

3. 3

   When the cornstarch is fully blended, add this and all other ingredients, except the vanilla, to the cooking pan.

4. 4

   Stir constantly over medium heat until the mixture becomes thick.

5. 5

   Remove the heat and stir in the vanilla.

6. 6

   Pour the mixture into the waiting pie shell and sprinkle with nutmeg.

7. 7

   The pie may be eaten while it is still warm, as long as it has cooled enough to set.

8. 8

   Or the pie may be chilled and eaten later.

* Per serving · 4 servings · Values may vary.

No additional tips available.