Vanilla Cream Pudding

Ida Young

2/3 cup sugar

4 Tbs. cornstarch

1/4 tsp. salt

4 cups milk

4 egg yolks

1/4 cup butter or margarine

4 tsp. vanilla

Blend sugar, cornstarch and salt in 2 qt. saucepan. Combine milk and egg yolks (in blender) and stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into baked pie shell.

Butterscotch: Substitute 2/3 cup brown sugar for the sugar and decrease vanilla to 1 tsp.

Chocolate: Increase sugar to ½ cup and stir in 1/3 (or less) cup cocoa into sugar/cornstarch mixture. Omit butter. {or use 1-2 squares unsweetened baking chocolate melted in place of cocoa}

Coconut Cream Pie:

Stir in 3/4 cup shredded coconut

Banana Cream Pie:

Cool and then add layers of bananas