Place a fine-mesh strainer over a large bowl, set aside.
Heat a medium saucepan over low-medium heat, and combine the brown sugar, heavy cream, and butter. Whisk constantly to ensure the ingredients don’t burn. Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 2 minutes until slightly thickened. Remove from heat.
1 cup dark brown sugar, ½ cup heavy cream, 2 tablespoons unsalted butter
Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later.
2 cups whole milk
In a medium bowl, whisk together the cornstarch, egg yolks, salt and remaining 2 tablespoons of milk until smooth. While whisking, slowly drizzle the egg mixture into the sugar mixture.
5 tablespoons cornstarch, 3 egg yolks, ¼ teaspoon kosher salt
Return the sugar mixture to low-medium heat, and whisk constantly. The mixture will thicken to a thick pudding-like consistency.
Optional: Immediately pour the custard through the mesh sieve a little at a time. Use a spatula to press the thick mixture through the sieve to ensure all the custard gets strained.
Add the vanilla, and whisk to combine. Transfer the custard to the prepared crust, and use a spatula to smooth out the top. Allow the pie to cool at room temperature for 1-2 hours, cover, and transfer to the refrigerator.
2 teaspoons pure vanilla extract, 1 pie crust
Chill the pie in the refrigerator for at least 6 hours or up to overnight. Serve with whipped cream and your favorite toppings.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Pouring the custard through a strainer is optional. However, on occasion, eggs can scramble and end up in the custard. The pie will have tiny pieces of egg throughout if it isn’t strained.*Photos courtesy of Dana from This Silly Girl's Kitchen.