Ingredients

Instructions

  1. Cooking on stovetop.
  2. Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  3. Microwave.
  4. Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  5. Variations:
  6. Chocolate Cream Pie:
  7. Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  8. Coconut Cream Pie:
  9. Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  10. Banana Pudding:
  11. Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  12. Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.