Ivy House Indiana Sugar Cream Pie - cooking recipe

Ingredients

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

Preparation

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