Cream Pie II

Ingredients

• 1 Pie Crust (9-inch) (Store-bought or homemade)
• 2 cups Milk
• 0.5 cup Granulated Sugar
• 0.25 cup Cornstarch
• 0.125 tsp Salt
• 3 Egg Yolks
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 0.5 cup Heavy Cream (For whipping (optional))
• 2 tbsp Powdered Sugar (For whipping cream (optional))

Instructions

1. 1Preheat oven according to pie crust instructions. If using a store-bought crust, follow package directions. If making from scratch, prepare and blind-bake the crust until golden brown. Let cool completely.
2. 2In a medium saucepan, whisk together milk, sugar, cornstarch, and salt until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a simmer. Reduce heat to low and cook for 1 minute more, stirring constantly. Remove from heat. In a small bowl, whisk egg yolks lightly. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and stir in butter and vanilla extract until smooth. Let cool slightly.
3. 3Pour the French cream filling into the cooled pie crust. Smooth the top. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely set.
4. 4In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe whipped cream over the pie before serving.