Instructions
Heat 2-1/2 cups of the milk in a saucepan over medium heat for several minutes until the milk is hot and bubbles form around the edges.
In the meantime, mix the brown sugar, cornstarch and salt together with a whisk to blend ingredients thoroughly.
Pour in the remaining 1/2 cup milk and whisk the ingredients into a pasty consistency.
Add the heated milk and whisk ingredients thoroughly.
Return the mixture to the pan and cook, stirring occasionally with a whisk, over medium heat for a minute or two or until the mixture is thick and is bubbling.
Remove the pan from the heat and stir in the butter.
Let cool for at least .
Stir in the vanilla extract and spoon the pudding into the baked pie crust.
Refrigerate until cold.
Whip the cream and sugar until thick.
Spread on top of the pie.