Ingredients:
1 graham cracker or traditional pastry pre-baked pie crust
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 ½ cups milk
4 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
Whipped cream to garnish.
Instructions:
Prepare the Filling:
In a medium-sized pan, place together sugar, cornstarch and salt then add milk gently until mixture is smooth enough.
Keep whisking constantly while over medium heat until thickened and boils thereafter continue stirring for one minute.
Temper the Eggs:
In another bowl, beat egg yolks slowly while adding about one cup of hot milk to mix gradually so eggs don’t curdle when mixed properly.
Return egg mixture back to saucepan stirring constantly for additional two minutes.
Finish Filling
Remove the saucepan from the heat and stir in the butter as well as vanilla extract until fully mixed.
Spread it evenly into a pre-baked pie crust.
Cool and Chill:
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until set.
Add Topping:
Before serving, top the pie with whipped cream, spreading it out or decorating it with a pipe bag as you wish.