8-inch Baked Pie Shell
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 tablespoon margarine or butter, softened
1 tablespoon vanilla
Sweetened Whipped Cream
9-INCH
9-inch Baked Pie Shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream
Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but not longer than 48 hours. Remove plastic wrap; top pie with whipped cream.
Banana Cream Pie: Prepare 9-inch pie as directed except--press plastic wrap onto filling in saucepan; cool to room temperature. Slice 2 large bananas into pie shell; pour filling over bananas. Refrigerate until serving time; top pie with whipped cream an garnish with banana slices.
Butterscotch Cream Pie: Prepare 9-inch pie as directed except--substitute 1 cup packed brown sugar for the sugar; decrease vanilla to 1 teaspoon.
Chocolate Cream Pie Prepare 9-inch pie as directed except--increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Stir in 2 squares (1 ounce each) unsweetened chocolate, cut up, after stirring in milk or stir in 2 envelopes (1 ounce each) premelted chocolate with the vanilla. Omit margarine.
Coconut Cream Pie: Prepare 9-inch pie as directed except--decrease vanilla to 2 teaspoons and stir 3/4 cup flaked coconut into pudding. Sprinkle whipped cream with 1/4 cup flaked coconut.
