Ivy House Indiana Sugar Cream Pie

Ingredients

• 1 (9 inch)  flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)

Filling

• 1 cup sugar
• 1/4 cup cornstarch, plus
• 2 tablespoons cornstarch
• 2 1/4 cups whole milk
• 1/2 cup unsalted butter, cut into pieces
• 1 pinch salt (big pinch)
• 1 teaspoon vanilla extract

Garnish

• fresh whipped cream

Directions

1. 1

   In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.

2. 2

   Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.

3. 3

   Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.

4. 4

   Remove pan from heat and stir in vanilla.

5. 5

   Pour the filling into the cooled pie shell, smooth the top.

6. 6

   Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.

7. 7

   Serve with a dollop of whipped cream.