In a medium pot, whisk together sugar, cornstarch, and salt. Then add cream and whisk till combined.
Add egg yolks and whisk until well blended.
Heat over medium heat until the mixture simmers.
Remove from heat, whisk, then return to heat whisking constantly until the mixture becomes very thick and begins to bubble. Continue whisking for another 30-45 seconds, then remove from heat.
Whisk in butter and whipped cream vodka till very well combined.
Pour some of the filling into the crust, then some sprinkles, and continue alternating until all the filling and sprinkles are in the crust.
Cover the pie with plastic wrap and refrigerate for 3-4 hours.