INGREDIENTS

  • 1 large graham cracker crust

    • Filling

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 1/4 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter , cut into 1/2 inch pieces
  • 1 1/2 teaspoons vanilla extract

    • Topping

  • fresh whipped cream
  • ground nutmeg (optional)

DIRECTIONS

  1. Prebake crust according to package directions; let cool.
  2. In a saucepan, mix sugar, cornstarch, and salt; whisk in milk and egg yolks.
  3. Place over medium heat and cook, whisking nonstop, until mixture starts to thicken and comes to a low boil, 5-7 minutes.
  4. Continue to whisk and heat until quite thick, about 1 ½ minutes.
  5. Remove from heat and whisk in butter, one piece at a time, and the vanilla.
  6. Immediately pour filling into cooled pie shell; set aside on a wire rack; gently press a piece of plastic wrap directly against the filling, leaving no gaps orair pockets, to prevent a skin from forming.
  7. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
  8. Shortly before serving, smooth the whipped cream generously over the pie; dust with nutmeg, if desired, and serve.