Basic Cream Pies

From the kitchen of Jean Edith Orth Ricks

1 cup sugar

1/2 cup flour

2 egg yolks

pinch of salt

1 teaspoon vanilla

1/2 cup milk

2 cups milk

Combine first 6 ingredients in bowl.  Heat 2 cups of milk, then add first mixture.  Stirring constantly, cook until thick.  Do not undercook or pie will have a starchy taste.  If it thickens too fast, a quick whip with the electric mixer will eliminate lumps.  However, it will need to cook further as mixer may whip it until it is runny.  Pour into baked pie shell and cover immediately with plastic wrap pressed right onto the filling so a skin doesn't form.  Let cool completely, then stand back to take bows!

Variations:

Chocolate (pictured):  Add 1/4 cup cocoa plus 2 tablespoons butter to the first mixture OR 2 squares unsweetened chocolate to the milk as it heats (to melt the squares).  You may also want to add 1/4 cup of sugar for a mellower chocolate flavor.

Coconut:  Add 1 cup coconut to cooked filling.  Toast 1/3 cup of coconut and sprinkle on top.

Quick butterscotch:  Substitute Brown sugar for white and add 3 tablespoons of butter.

Banana:  Pour a thin layer of vanilla cream in the bottom of a pie shell.  Slice bananas and layer on top of cream, then pour in the remaining cream mixture.  Slice bananas and place on top of pie right before serving.

If you want more banana flavoring, substitute banana extract for the vanilla.