Sugar Cream Pie

Directions

1. 1
   Bake the two pie shells first and set aside to cool.
2. 2
   After ingredients below are cooked they are then poured into the two pie shells and left to cool and then placed in the refrigerator to solidify.
3. 3
   I pre mix the wet ingredients by melting the margarine and then adding all other wet ingredients.
4. 4
   Dry ingredients I mix in a separate bowl.
5. 5
   From there, heat 1/2 of the pre mixed wet ingredients over medium heat until close to boil.
6. 6
   Next add all dry ingredients and stir until it becomes thick and all lumps are out.
7. 7
   Now turn up the heat close to high and and the remaining 1/2 of the wet ingredients.
8. 8
   Bring to a boil and then turn the heat off and constantly stir until thick.
9. 9
   If it's slightly runny that's ok as it should solidify after it sets.
10. 10
    Pour into the pie crusts and sprinkle on nutmeg after pouring.
11. 11
    Leave set for a bit and then refrigerate to solidify.
12. 12
    I usually refrigerate overnight.