Ivy House Indiana Sugar Cream Pie

• (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)1 1
• Filling
• sugar↗1 cup
• cornstarch↗1⁄4 cup
• cornstarch↗2 tablespoons
• whole milk↗2 1⁄4 cups
• unsalted butter, cut into pieces↗1⁄2 cup
• pinch salt (big pinch)↗1 1
• vanilla extract↗1 teaspoon
• Garnish
• fresh whipped cream↗

Step-by-step instructions

1. 1

   In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.

2. 2

   Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.

3. 3

   Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.

4. 4

   Remove pan from heat and stir in vanilla.

5. 5

   Pour the filling into the cooled pie shell, smooth the top.

6. 6

   Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.

7. 7

   Serve with a dollop of whipped cream.