Betty Crocker Cream Pie Recipes mso-bidi-font-size:12.0pt">

3/4 cup sugar

mso-bidi-font-size:12.0pt">1/4 cup 12.0pt"> cornstarch

mso-bidi-font-size:12.0pt">2 tablespoons 12.0pt"> cornstarch

mso-bidi-font-size:12.0pt">1 teaspoon 12.0pt"> salt

mso-bidi-font-size:12.0pt">4 cups 12.0pt"> milk

mso-bidi-font-size:12.0pt">5 egg yolks, slightly beaten

mso-bidi-font-size:12.0pt">3 tablespoons 12.0pt"> butter, softened

mso-bidi-font-size:12.0pt">1 tablespoon 12.0pt"> vanilla

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 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.

Coconut Cream Pie:

Stir in ¼ cup flaked coconut to stove top mixture. Sprinkle toasted coconut over whipped cream on pie.

Banana Pudding:

Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.

Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.