1 Baked pastry shell
3/4 c Granulated sugar
1/4 c Cornstarch
3 c Milk
4 Beaten egg yolks
1 tb Butter or margarine
1 1/2 ts Vanilla
Meringue
Prepare and bake pastry shell; set aside.
For filling, in a medium saucepan combine sugar and cornstarch. Gradually
stirin milk. Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more. Remove from heat.
Gradually stir about 1 cup hot filling into beaten egg yolks. Return egg
yolk mixture to filling in saucepan. Bring to a gentle boil. Cook and stir
2 minutes more; remove from heat. Stir in butter and vanilla. Set filling
aside.
Prepare meringue. Pour hot filling into baked pastry shell. Evenly spread
meringue over hot filling, carefully sealing to edge of pastry. Bake in 325
oven 25 minutes. Coolon wire rack 1 hour. Chill 3 to 6 hours before
serving; add cover for longer storage. Serves 8.
Variations:
Banana Cream Pie–Prepare Vanilla Cream Pie as directed, except before
adding filling, arrange 3 medium bananas, sliced (about 2 1/4 cups) over
the bottom of the baked pastry shell.
Milk Chocolate Cream Pie–Prepare Vanilla Cream Pie as directed, except
stir in 3 ounces semisweet chocolate, chopped, with the milk.
Yields
8 Servings
