Beltane Cream Pie


  • 1 cup whole milk
  • 1 cup rich cream
  • ½ cup butter (not margarine)
  • 3 tablespoons cornstarch
  • 1½ cups sugar
  • 1¼ teaspoons vanilla
  • 1¼ teaspoons ground nutmeg
  • 1 prepared pie crust (baked)


Melt the butter in a wide pan over medium heat.

In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all of the other ingredients, except the vanilla, to the cooking pan. Stir constantly over medium heat until the mixture becomes thick.

Remove from heat and stir in the vanilla.

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

The pie may be eaten while it is still warm, as long as it has cooled enough to set, or the pie may be chilled and eaten later.

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