• Heat milk and 2 Tbsp sugar in a medium saucepan, until just about to boil (bubbles will be forming at the edges of the saucepan).
• In a large bowl, whisk egg yolks with sugar, cornstarch, and salt.
• Slowly whisk hot milk mixture into egg yolk mixture and then pour the combined mixture back into the saucepan.
• Place over medium heat, whisking constantly, until mixture gets very thick and custardy, about 3 minutes.
• Remove saucepan from heat and stir in chopped Cadbury Creme Eggs. Whisk until chocolate is completely melted and mixture is smooth.
• Pour chocolate mixture into prepared chocolate pie crust.
• Smooth top with a spatula and cover with plastic wrap, so plastic wrap is touching the top of the pie filling.
• Refrigerate pie for at least 3 hours to cool completely.
• Once cooled, top with caramel whipped cream. Drizzle additional caramel sauce on the top of the pie, if desired.

Chocolate Mini Egg Crust

• Preheat oven to 350 degrees.
• Place chocolate wafer cookies in a food processor and blend until chocolate crumbs are formed.
• In a medium-sized bowl, mix together chocolate wafer cookie crumbs, crushed Cadbury Mini Eggs, melted butter, and salt.
• Pour cookie crumbs into the bottom of a 9-inch pie plate and press down along bottom and sides of dish.
• Bake pie crust for 8 minutes. Remove from oven and let cool completely.

Caramel Whipped Cream

• In the bowl of a stand mixer or in a large bowl with a hand mixer, whip cream until soft peaks form, about 2-3 minutes.
• Beat in caramel sauce.

Homemade Caramel Sauce

• In a medium-sized saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth light amber-color liquid.
• Stir butter into sugar, for about 1 minute, until the butter is completely melted.
• Stir the heavy cream into the mixture and let it come to a boil.
• Remove the saucepan from the heat and stir in salt. Pour the mixture into an airtight container like a mason jar or bowl. Store in fridge until ready to use.