Indiana Sugar Cream Pie

I can say that I was a Hoosier before I even moved to Indiana, for this is one my most favorite pies.
When I lived in Colorado, I met a wonderful friend who is an Indiana native. She made this pie for every holiday gathering her family had, and of course we were always invited. I loved her pie, I looked forward to it every time we would fellowship. She shared her recipe with me, and showed me how to assemble it, exactly how her mother and grandmother would have made at their farm kitchens.  I can just about imagine this made with fresh cream.....truly a comfort food!

Now, there are many variations to this pie. I don't care for some, for they mix all ingredients together and the pie is heavy and gooey. This recipe has a more light texture with a delicious buttery flavor in the end of every bite.
If you would like some more information about this recipe, the link below is very interesting.
http://whatscookingamerica.net/History/PieHistory/SugarCreamPie.htm

Ingredients:
1 1/2 cup whipping cream
or
1 (12 oz.) can evaporated milk (the Amish way)
1 tsp vanilla
1 cup sugar (I use 3/4 Brown sugar)
1/2 cup flour
1/2 tsp salt
1/8 - 1/4 cup cold butter (this is matter of test, I usually use 1/8 of a stick of butter)

Preparation:
~ Mix dry ingredients and add to the crust, like in the picture below.

~ Mix Cream or (canned milk) and Vanilla together and gradually add cream.. Give a couple swirls just like the picture below, just to barely mix some of the liquid with the dry ingredients.~ Cut cold butter in small pieces and top the cream with it. It will all melt when baked.

~ Bake at 350 degrees.
~ It is easier to tell when the pie is baked by eye rather than by time. You will see lively boiling in the center, and sluggish boiling on the edge where the filling has thickened.
Enjoy it!