A Yummy cream pie recipe, served topped with caramel sauce and whipped cream.
Combine the flour, salt, and sugar in a large bowl and stir.
Using a pastry blender, cut the butter into the dry ingredients until in forms pea-size pieces,
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together.
Shape the dough into a flat disk, cover in plastic wrap and refrigerate for 30 minutes,
Preheat oven to 375 degrees F.
Roll out pie crust and gently place into 9 inch pie pan.
In a large bowl, whisk together sugar, flour and salt until well combined.
Add in eggs and mix well.
Whisk in milk, melted butter and vanilla extract.
Pour mixture into pie shell.
Bake for 45-50 minutes, until pie is set.
Allow to cool to room temperature, then refrigerate for at least 2 hours.
Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat.
Cook while stirring gently for 5 minutes, until it thickens.
Add the vanilla and cook another minute to thicken further.
Turn off the heat, allow to cool and pour over pie and chill until ready to serve.
Whip cream until stiff peaks form and pipe or spoon onto the outside edges of the pie. Sprinkle on the chopped walnuts.