VANILLA CINNAMON CREAM PIE

Vanilla cinnamon Cream Pie image

Provided by Lynnda Cloutier

Categories Pies

Number Of Ingredients 12

1 medium orange
3 cups milk
6 inches stick cinnamon, broken up
2/3 cup sugar
1/4 cup cornstarch
2 beaten eggs
1 tbsp. margarine or butter
1 1/2 tsp. vanilla
1/4 cup apricot preserves
1 crust for a single crust pie, homemade or store bought
1/2 cup whipping cream
1 tbsp. orange liqueur or powdered sugar

Steps:

1. With vegetable peeler, cut peel from orange in strips. Cut peel into thin strips. In pan, mix orange peel strips, milk and stick cinnamon. Cook and stir over low heat 15 minutes. Remove from heat; cool slightly. Strain milk into a medium bowl; discard peel and stick cinnamon. In the same pan, mix sugar and cornstarch. Gradually stir in warm milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat and cook and stir for 2 more minutes. Remove from heat and gradually stir 1 cup hot mixture into beaten eggs. Return all of the egg mixture into pan. Bring to gentle boil (Do not boil rapidly). Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. In small pan, heat preserves till melted; spoon onto bottom of baked pastry shell. Gently pour hot filling on top of preserves. Cover surface with plastic wrap. Chill. In small bowl, beat whipping cream and liqueur or powdered sugar with mixer on low speed until oft peaks form. Drop form a spoon into mounds on top of pie. Sprinkle with ground cinnamon if desired. Cover and chill until serving. Serves 8