CREAM PIE (BASIC)

CREAM BASE:

5 T cornstarch
1 c sugar
¼ tsp salt
2¾ c milk
 ½ c cream
3 egg yolks
3 T butter
1 tsp vanilla

1 c whipping cream  and vanilla for topping
1 9 inch pre-cooked pie shell 

In a 3 qt sauce pan mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla. Pour while still warm into cooked pie shell then cover with plastic wrap and chill.

Chocolate Cream Pie 
Add ½- ¾ c quality semisweet chocolate chips to hot 
pudding. (I use Guittard) Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to 
serve, whip cream with vanilla till fluffy and spread over pie. 

Coconut Cream Pie 
Add ½ cup shredded or toasted coconut  to pie
filling. Pour into baked pie shell. Chill 3-4 
hours. When ready to serve, whip cream and 
spread over pie. Top with another ½ c toasted coconut.

Banana Cream Pie 
Slice 2-3 bananas into baked pie shell. Pour 
filling over bananas. Chill 3-4 hours. When 
ready to serve, whip cream and spread over pie.