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1
In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt.
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2
In a separate mixing bowl, beat together the egg yolks and milk.
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3
Whisk the egg mixture into the dry ingredients in the saucepan.
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4
Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
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5
Remove from the heat and stir in the butter and vanilla.
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6
Cook's Note: Add any variations at this point.
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7
Allow the mixture to cool and pour into the baked pie shell.
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8
Chill the pie completely and top with fresh whipped cream or other desired topping.
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9
Preheat the oven to 425 degrees F.
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10
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout.
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11
Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
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12
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined.
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13
Be careful not to overwork the dough.
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14
Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
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15
Roll out one chilled pie dough to fit a 9-inch pie plate.
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16
Reserve the second pie dough disc for another use.
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17
Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges.
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18
Dock the dough with the prongs of a fork evenly over the bottom of the pie plate.
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19
Line the docked dough with aluminum foil and fill with pie weights or dried beans.
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20
Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights.
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21
Return crust to the oven to finish baking for another 5 minutes.
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22
Cream Pie Variations:
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23
Banana Cream Pie: Make the basic filling and cool.
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24
Slice 3 to 4 bananas into the bottom of the prepared pie shell.
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25
Pour the cooled basic filling (or chocolate filling) on top.
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26
Coconut Cream Pie: Stir 1 cup flaked coconut into basic filling just before pouring into pie shell.
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27
Sprinkle toasted coconut on top of the whipped cream for a beautiful and tasty presentation.
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28
Butterscotch Cream Pie: Substitute 3/4 cup firmly packed brown sugar instead of white sugar in the basic filling recipe, and increase the butter to 3 tablespoons.
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29
Cook in the same manner as the basic filling.
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30
Peanut Butter Chocolate Cream Pie: Make the basic filling and add 1/4 cup creamy peanut butter and 3/4 cup good quality chopped semi-sweet chocolate to the hot filling in the pan.
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31
Stir until the chocolate is completely melted.
