For pennies, my mother taught me. Much better and tastier than regular pies: not even crumbs remain

# For Pennies, My Mother Taught Me: A Pie Recipe That’s Better and Tastier Than Regular Pies

There’s something timeless and comforting about a homemade pie—its warm, buttery crust and flavorful filling that always hits the spot. However, many store-bought or even regular homemade pies can be costly or take a long time to prepare. But my mother showed me a brilliant way to make a pie that’s not only far more affordable but also incredibly delicious. The best part? It’s so irresistible that not even a single crumb remains.

This recipe combines simple, inexpensive ingredients and minimal effort to create a pie that rivals the best, without breaking the bank. Perfect for any occasion, whether it’s a cozy family dessert, a last-minute treat for guests, or a holiday gathering.

### **Why This Pie is a Game Changer:**

– **Cost-Effective**: The ingredients are super affordable, making it an easy go-to when you’re on a budget.
– **Easy to Make**: You don’t need to be a skilled baker to create this masterpiece. The preparation is simple, and the result is mouthwatering.
– **Delicious Flavor**: This pie is rich and flavorful, and it has a unique twist that makes it stand out from traditional pies.
– **Perfect for Any Occasion**: Whether it’s a holiday, birthday, or just a sweet craving, this pie is sure to please everyone.

### **The Secret to the Best Pie: Simple Ingredients, Big Flavor**

What makes this pie so special is its use of everyday ingredients. There’s no need for fancy fillings or expensive fruit—this pie shines because of its simplicity and technique.

**Ingredients:**
– 1 package of pre-made pie crust (or homemade, if preferred)
– 1 cup of sugar (can be adjusted depending on desired sweetness)
– 1 tablespoon of cornstarch (to help thicken the filling)
– 1 teaspoon of vanilla extract
– 2 large eggs
– 1/2 cup of milk
– 1/2 cup of heavy cream (for richness)
– 2 tablespoons of butter
– Optional: A pinch of cinnamon or nutmeg for an extra depth of flavor

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