Instructions: Preheat oven to 400 In sauce pan combine sugar, milk, butter and cream until melted . Add milk/cornstarch mixture to thicken about 7 minutes. Stir in vanilla. Pour into pie crust. Combine filling and arrange over cream mixture. Top with second crust, seal, flute, and slit top. Bake for 30-40 minutes, and cool 30 minutes. Prepare glaze and blend until smooth. Spread over warm pie crust and refrigerate 2 hours before serving.

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