Cream Pie

1/3 cup + 2 Tbsp Sugar
1/4 cup cornstarch
1/8 teaspoon Salt
5 large egg yolks; lightly beaten
2 cups milk
1/2 cup evaporated milk
1/2 vanilla bean; about 3 inches long, split
2 tablespoon Butter
2 teaspoon brandy
1 pie shell; baked

Whisk sugar, cornstarch and salt in medium saucepan. Add yolks, then
immediately but gradually whisk in milk and evaporated milk. Drop in
vanilla bean. Cook over medium heat, stirring frequently at first, then
constantly, as mixture starts to thicken and begins to simmer, about 8 -
10 mins. Once mixture simmers, continue to cook, stirring constantly, for
1 min. longer. Remove pan from heat; whisk in butter and brandy. Remove
vanilla bean.

Pour filling into shallow pan (another pie pan works well). Put plastic
wrap directly over filling surface to prevent skin from forming; cool
until warm, 20 - 30 mins. Pour warm filling into pie shell and, once
again, place a sheet of plastic wrap directly over filling surface.
Refrigerate until completely chilled, at least 3 hours.

For Chocolate Cream Pie:

Add 2 Tbsp unsweetened cocoa to cornstarch mixture and stir in 4 oz. good
qualify semisweet or bittersweet chocolate and 1 teaspoon vanilla extract
with butter and brandy.

For Coconut Cream Pie:

Toast 1 1/4 C. coconut 20 - 25 mins. in a 300 F oven, stirring occasionally.
Add 1 cup coconut to filling mixture. Sprinkle remaining coconut over
whipped cream topping.

For Banana Cream Pie:

Spoon 1/2 filling into shell, slice 2 medium bananas over filling. Spoon
remaining filling over all.

Contributor: The Best Recipe

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