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1
Cooking on stovetop.
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2
Bake pie shell.
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3
Stir together sugar, cornstarch and salt in saucepan.
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4
Blend milk and egg yolks; gradually stir into sugar mixture.
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5
Cook over medium heat, stirring constantly, until mixture thickens and boils.
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6
Boil and stir 1 minute.
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7
Remove from heat; blend in butter and vanilla.
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8
Immediately pour into baked pie shell; press plastic wrap onto filling.
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9
Chill pie thoroughly, at least 2 hours.
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10
If desired, serve pie with sweetened whipped cream.
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11
Microwave.
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12
Bake pie shell.
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13
Stir together sugar, cornstarch and salt in microwave glass mixing bowl.
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14
Blend milk and egg yolks; Whip with whisk well.
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15
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.
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16
Continue this until mixture is of pudding consistency.
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17
Blend in butter and vanilla.
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18
Immediately pour into baked pie shell; press plastic wrap onto filling.
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19
Chill pie thoroughly, at least 2 hours.
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20
If desired, serve pie with sweetened whipped cream.
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21
Variations:.
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22
Chocolate Cream Pie:.
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23
Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup.
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24
Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
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25
Coconut Cream Pie:.
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26
Decrease Vanilla to 2 teaspoons and stir in 1C flaked coconut.
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27
Sprinkle flaked coconut over whipped cream on pie.
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28
Banana Pudding:.
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29
Make Vanilla Cream.
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30
Cool for 15-20 minutes.
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31
While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
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32
Cover with cooled pudding.
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33
Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff.
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34
Crush a few wafers and sprinkle on top.
