Cream Pie Filling

This recipe is from my aunt edna's co-worker. Her co-worker told my aunt that her mother used to make it.

In a saucepan , combine sugar , flour , and salt.

Gradually stir in milk.

Cook and stir over medium heat until mixture boils and thickens.

Cook 2 minutes longer.

Remove from heat.

Stir small amount of hot mixture into egg yolks.

Return this to the hot mixture and cook 2 minutes , stirring constantly.

Remove from heat.

Add butter and vanilla.

Cool to room temperature.

Pour into baked pastry shell.

For chocolate cream: increase sugar to 1 cup.

Chop 3 one ounce squares of baking chocolate.

Add with the milk.

For coconut cream: add 1 cup coconut to the vanilla cream pie filling.

Top pie filling with cool whip.

Sprinkle 1 / 3 cup toasted coconut over the cool whip.

For butterscotch: substitute brown sugar for the granulated sugar in recipe for vanilla cream.

Increase butter to 4 tablespoons.

sugar, all-purpose flour, salt, milk, egg yolks, butter, vanilla extract