Creme Brulee Pie

Variation: Add a layer of dulce de leche* on the bottom of the pie shell

Ingredients:
3 T cornstarch
1 2/3 cups heavy cream
1 (14-ounce) can sweetened condensed milk [Longevity brand, in Asian markets]
3 egg yolks, beaten
1 T butter
1 T vanilla extract
1 (9-inch) pastry shell, baked and cooled
1/4 to 1/3 cup sugar

sweetened whipped cream, to garnish

* Or prepared [Cajeta brand, made with goat's milk adds a pleasing tang]

Preparing the creme brulee pie:
In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks (add egg yolks very slowly, or better yet, temper). Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge.