Basic Cream Pie

• one baked 9-inch pie shell
• 1/4 c. cornstarch
• 2/3 c. sugar
• 1/4 tsp. salt
• 2 c. milk, scalded
• 3 egg yolks, slightly beaten
• 2 Tbsp. butter or margarine
• 1/2 tsp. vanilla extract

1. Mix cornstarch, sugar and salt in saucepan.
2. Gradually add milk and blend.
3. Cook over moderate heat, stirring constantly until mixture thickens and boils.
4. Cook 2 minutes.
5. Remove from heat.
6. Add small amount of hot mixture to egg yolks and mix.
7. Stir egg yolk mixture into remaining hot mixture.
8. Cook one minute, stirring constantly.
9. Add butter and vanilla extract.
10. Cool slightly and pour into baked pie shell.
11. Cool.
12. Top with sweetened whipped cream or 3 egg whites meringue.
13. A 3 1/2 ounce package of pudding and pie mix may be substituted for this basic cream filling.
14. Use either an 8 or 9-inch pie shell.

shell, cornstarch, sugar, salt, milk, egg yolks, butter, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401618 (may not work)