Butterscotch Cream Pie

Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.

Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.

Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds.

Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.

Spread the cooled filling evenly in the cooled crust.

To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.