Hoosier Sugar Cream Pie

1. Heat grill 350°F (indirect heat) with Maple Bourbon Pecan or Smoky Apple Whiskey Bear Mountain pellets. Use a baking stone if available.
2. Prick the bottom and sides of the dough with a fork and place it on a grill-safe sheet pan. Bake pie crust for 15-20 minutes or until partially baked and light golden.
3. In a medium saucepan, mix the sugar and cornstarch. Add heavy cream and 4 tbsp butter, stirring constantly, bring to a boil and then cook for 1 minute. The mixture should look like loose pudding.
4. Remove from heat and stir in the vanilla. Pour filling into partially baked crust, smooth top with a rubber spatula.
5. In a bowl, mix cinnamon sugar mixture.
6. Pour 2 tbsp melted butter over pie, then sprinkle with cinnamon sugar.
7. Bake pie on a grill-safe sheet pan for 25 minutes, or until crust is golden brown. The filling will still jiggle in the center. Remove the pie from the grill.
8. Cover pie crust edges with foil to prevent burning. Broil on low for 1-4 minutes (or use a torch) to caramelize topping. Watch closely.
9. Let cool completely before serving (at least 1 hour). Cooled pie can be covered and refrigerated for up to 5 days.

Notes:

• For homemade crust, pre-bake in a greased metal 9-inch-deep dish pie pan.
• To avoid a misshaped pie crust, line the unbaked pie crust with parchment paper and fill with pie weights or dried beans. Bake pie crust for 15 minutes then remove the parchment and weights and bake for 5 more minutes.
• Pie is best when served at room temperature.
• To slice, dip a large knife or pie server in hot water, dry, and cut pie. Rewarm and dry knife between slices as needed.