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
- Bake pie shell.
- Stir together sugar, cornstarch 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.
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.