In an 8 cup Pyrex measuring cup: stir together the sugar and water. Cover tightly with plastic wrap and cook on high in the microwave oven for 8 to 10 minutes or until mixture is dark caramel colored. CAREFULLY remove the plastic and gently stir in the cream. Return to the microwave and cook on high for 3 minutes. Whisk the cornstarch into 1/4 cup of the milk, then add the remaining milk and stir, along with butter, into the hot mixture. Return to the microwave and cook, uncovered for 2 minutes. Remove and stir in the eggs. Cook 2 more minutes.Process in the food processor to make the mixture smooth.Pour into a baked pie crust and chill. Top with whipped cream to serve.