Ingredients

• Graham cracker crust - 1 pre-made 9-inch crust
• Whole milk - 2 cups
• Granulated sugar - ½ cup
• Cornstarch - ¼ cup
• Salt - ¼ teaspoon
• Eggs - 3 large, separated
• Unsalted butter - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Whipped cream - for topping

Instructions

1. 1.

   In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat.

2. 2.

   In a separate bowl, lightly beat the egg yolks.

3. 3.

   Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly.

4. 4.

   Pour the yolk mixture back into the saucepan, continuing to whisk until thickened.

5. 5.

   Remove from heat and stir in butter and vanilla extract.

6. 6.

   Let the pudding cool slightly, then pour into the graham cracker crust.

7. 7.

   Chill in the refrigerator for at least 2 hours.

8. 8.

   Top with whipped cream before serving.

Nutritional Facts