Cream Pie Filling

Directions

1. 1
   In a saucepan, combine sugar, flour, and salt; gradually stir in milk.
2. 2
   Cook and stir over medium heat until mixture boils and thickens.
3. 3
   Cook 2 minutes longer.
4. 4
   Remove from heat.
5. 5
   Stir small amount of hot mixture into egg yolks; return this to the hot mixture and cook 2 minutes, stirring constantly.
6. 6
   Remove from heat.
7. 7
   Add butter and vanilla; cool to room temperature.
8. 8
   Pour into baked pastry shell.
9. 9
   (To prevent a crust from forming on top, put plastic wrap or wax paper directly on top, touching the surface of the pudding.
10. 10
    ).
11. 11
    For Chocolate Cream: Increase sugar to 1 cup.
12. 12
    Chop 3 one ounce squares of baking chocolate; add with the milk.
13. 13
    For Coconut Cream: Add 1 cup coconut to the Vanilla Cream Pie Filling.
14. 14
    Top pie filling with Cool Whip.
15. 15
    Sprinkle 1/3 cup toasted coconut over the Cool Whip.
16. 16
    For Butterscotch: Substitute brown sugar for the granulated sugar in recipe for Vanilla Cream.
17. 17
    Increase butter to 4 tablespoons.