Ivy House Indiana Sugar Cream Pie

• 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

1. In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
2. Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
3. Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
4. Remove pan from heat and stir in vanilla.
5. Pour the filling into the cooled pie shell, smooth the top.
6. Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
7. Serve with a dollop of whipped cream.

flaky pie crusts, filling, sugar, cornstarch, cornstarch, milk, unsalted butter, salt, vanilla, fresh whipped cream

Taken from www.food.com/recipe/ivy-house-indiana-sugar-cream-pie-135020 (may not work)