Cupcake Cream Pie

Ingredients

• 1 pie crust, baked
• 2 regular-sized cupcakes, or 4 mini cupcakes
• 1 cup sugar
• 1/2 cup flour
• 1/4 teaspoon salt
• 3 cups milk
• 3 eggs, beaten
• 3 tablespoons butter
• 1 teaspoon vanilla

Directions

1. Cut the cupcakes lengthwise into thin pieces, making sure every slice includes both cake and frosting. Arrange them across the bottom of the baked pie crust as evenly as you can.
2. In a medium saucepan, whisk the milk with the eggs, sugar, flour, and salt until well combined. Set the pan over low heat and cook, stirring the whole time, until the mixture comes to a boil. Take the pan off the heat and mix in the vanilla extract.
3. Lightly beat the eggs. Slowly whisk 1 cup of the hot mixture into the yolks, whisking briskly so the eggs stay smooth instead of scrambling. Pour that egg mixture back into the saucepan and bring everything to a gentle boil. Continue cooking and stirring for 2 minutes, then take the pan off the heat. The custard should be quite thick, but still loose enough to pour.
4. Pour the filling over the cupcakes in the crust in a slow, even stream. A little shifting is fine; if any cupcake pieces bob up, nudge them back beneath the custard. Chill the pie in the refrigerator for 4 hours so it can set before serving. If desired, serve with whipped cream and / or ice cream.