Creme Brulee Pie

• 3 tablespoons cornstarch
• 1 2/3 cups heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 3 egg yolks
• 1 tablespoon butter
• 1 tablespoon vanilla extract
• dulce de leche (I use Dulce De Leche Sauce) (optional)
• 1 (9 inch) baked pastry shells, cooled. (I have used graham cracker crust too)
• 1/3 cup sugar

1. If using Duce De Leche Sauce prepare it and pour into pie crust.
2. Beat cornstarch and cream in heavy saucepan until cornstarch is dissolved.
3. Stir in sweetened condensed milk and egg yolks.
4. Continue stirring until thick and bubbly.
5. Remove from heat and stir in butter and vanilla.
6. Pour Creme Brulee into prepared pastry shell and chill for two hours or more.
7. Spread sugar over pie and brown in broiler for 5-10 minutes--keep an eye on it so it doesn't burn.
8. Refrigerate leftovers.

cornstarch, heavy cream, condensed milk, egg yolks, butter, vanilla, pastry shells, sugar

Taken from www.food.com/recipe/creme-brulee-pie-204371 (may not work)