Vanilla Cream Pie

Ingredients

8-Inch

• 8-inch Baked Pie Shell
• ½ cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 1 tablespoon butter or margarine, softened
• 1 tablespoon vanilla

9-Inch

• 9-inch Baked Pie Shell
• ⅔ cup sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 tablespoons butter or margarine, softened
• 1 tablespoon plus 1 teaspoon vanilla

10-Inch

• 10-inch Baked Pie Shell
• ¾ cup sugar
• ¼ cup plus 2 tablespoons cornstarch
• 1 teaspoon salt
• 4 cups milk
• 5 egg yolks, slightly beaten
• 3 tablespoons butter or margarine, softened
• 1 tablespoon plus 2 teaspoons vanilla

Directions

1. Bake pie shell.
2. Stir together sugar, cornstarch and salt in saucepan.
3. Blend milk and egg yolks; gradually stir into sugar mixture.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Remove from heat; blend in butter and vanilla.
7. Immediately pour into baked pie shell; press plastic wrap onto filling.
8. Chill pie thoroughly, at least 2 hours.
9. If desired, serve pie with sweetened whipped cream.

Variations

• Chocolate Cream Pie: Follow recipe for 9-inch pie except - increase sugar to 1½ cups and cornstarch to ⅓ cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
• Coconut Cream Pie: Follow recipe for 9-inch pie except - decrease vanilla to 2 teaspoons and stir in ¾ cup flaked coconut. Sprinkle ¼ cup flaked coconut over whipped cream on pie.