Cream Pie

Basic Cream Pie (Roma Jeane Stock)

1/3 c. flour

2/3 c. sugar

¼ tsp salt

2 c. milk, scalded

3 slightly beaten eggs yolks

2 TB butter

½ tsp vanilla

1 9-inch baked pastry shell

Mix  flour, 2/3 c. sugar, and slat; gradually add milk.  Cook stirring constantly until thick. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 min. cool; add butter and vanilla. Pour into cooled baked shell.

Variations:

Chocolate: increase sugar to 1 c. melt 1.5 oz squares unsweetened chocolate in scaleded milk

Banana: add 2 or 3 sliced bananas when cool

Coconut: Add 1 c. moist shredded coconut

Butterscotch: substitute 1 c. brown sugar for 2/3 c. white sugar and increase butter to 3 TB.