In a medium bowl, whisk together the egg yolks, 1 cup of the milk, the sugar, salt, and the cornstarch.

In a medium saucepan over medium heat, combine the remaining ¾ cup of milk and the cream, and heat just until it begins to bubble gently at the edges (do not boil).

Very slowly pour the hot milk and cream into the bowl with the egg mixture, whisking constantly until well combined.

Return the mixture to the pan and return to medium heat. Cook, whisking constantly until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove the pan from the heat.

Whisk in the chopped white chocolate and the vanilla extract until melted and smooth.

Pour the filling into the pie pan and smooth the top. Press a sheet of plastic wrap directly onto the filling and refrigerate until completely cooled and set, about 4 hours.

In a medium bowl, beat together the cold whipping cream, vanilla and sugar until medium-stiff peaks form. Spoon over the pie and decorate with the berries.