1 pre-made, unbaked 9” pie crust

½ cup sugar

½ cup brown sugar

¼ cup cornstarch

1 cup heavy cream

1 cup half-and-half (or use another cup of heavy cream)

½ cup butter, cubed

1 T. vanilla extract

Cinnamon and nutmeg for dusting

Preheat oven to 425 F. Bake the pie shell for 15-20 minutes — you can use pie weights to keep the shell in place in the dish. Lower the oven temperature to 375 F. In a saucepan, use medium heat to bring sugar, brown sugar, cornstarch, heavy cream and half-and-half to a boil. Stir frequently. Once the mixture starts to boil, reduce heat and simmer for 2-3 minutes until thickened. Remove mixture from heat and immediately stir in butter and vanilla. Dust the bottom of the pie crust with nutmeg. Pour the filling in the pie crust and dust the top with cinnamon. Bake for 20 minutes at 375 F. The pie will jiggle slightly but firm up once cooled. Cool completely and then refrigerate for a minimum of 2 hours before serving — although overnight is best.

Recipe courtesy of Kaela Anderson, Underwood, Indiana