Cupcake Cream Pie Recipe

• 1 (9-inch) pie crust, baked
• 2 regular-sized cupcakes, or 4 mini cupcakes
• 1 cup (about 7 ounces) sugar
• 1/2 cup (about 2 1/2 ounces) flour
• 1/4 teaspoon salt
• 3 cups milk
• 3 eggs, beaten
• 3 tablespoons butter
• 1 teaspoon vanilla

1. Slice the cupcakes into thin slivers, lengthwise, so that each slice has a little cake and frosting.
2. Line the bottom of the baked pie crust with cake slivers. Try to cover the bottom of the pie evenly.
3. In a medium saucepan, combine the milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in the vanilla extract.
4. Beat the eggs lightly. Gradually stir 1 cup of the hot mixture into the yolks, and beat vigorously with a whisk (to ensure that you don't end up with scrambled eggs!). Return the egg mixture to the saucepan and bring the entire mixture to a low boil. Cook and stir for 2 minutes before removing from heat. The mixture will be rather thick, but still pourable.
5. Pour the filling into the prepared crust in a smooth, steady stream on top of the cupcakes. If they shift slightly, that is OK; however, if any pieces float to the top, push them back under the custard. Put the pie in the refrigerator and let set for 4 hours before serving. If desired, serve with whipped cream and / or ice cream.

pie crust, regularsized cupcakes, sugar, flour, salt, milk, eggs, butter, vanilla

Taken from www.seriouseats.com/recipes/2012/06/cupcake-cream-pie-recipe.html (may not work)