Vanilla Cream Pie

Directions

1. 1
   Prebake crust according to package directions; let cool.
2. 2
   In a saucepan, mix sugar, cornstarch, and salt; whisk in milk and egg yolks.
3. 3
   Place over medium heat and cook, whisking nonstop, until mixture starts to thicken and comes to a low boil, 5-7 minutes.
4. 4
   Continue to whisk and heat until quite thick, about 1 1/2 minutes.
5. 5
   Remove from heat and whisk in butter, one piece at a time, and the vanilla.
6. 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 or air pockets, to prevent a skin from forming.
7. 7
   Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
8. 8
   Shortly before serving, smooth the whipped cream generously over the pie; dust with nutmeg, if desired, and serve.