Mary Ann's Cream Pies

1 c sugar
1/3 c cornstarch
1/4 tsp salt
3 c whole milk
4 egg yolks (separated)
3 Tbls margarine
1 1/2 tsp vanilla

In heavy saucepan, combine sugar, cornstarch, and salt.   Gradually stir in milk.   Cook and stir constantly until mixture starts to thicken.   In  a separate bowl, mix egg yolks.   Add abt. 1 C. of milk mixture into the egg yolks.   Stir and return all mixture back into sauce pan and continue to cook until thickened.   Remove from heat and stir in margarine and vanilla.    Pour pudding into baked pie shell.   Cool at room temperature.    Top with fresh whipped cream.

Will fill one large pie-- either pastry or graham cracker crust or 12 mini-pie shells.

VARIATIONS:

Coconut Cream: Add 1 c coconut when you add the vanilla

Chocolate Cream:  Add 1/2 c chocolate chips when you add the milk

Banana Cream: Add 1 Tbls cornstarch to milk mixture.   Line bottom of pie shell with sliced bananas and add pudding over the top.

Fresh Whipped Cream:

1 pint whipping cream—- Put in mixer and whip.   Add 1/4—1/3 c. sugar and 2 tsp. Pure Mexican vanilla.    Whip on high until cream forms stiff peaks.   Spread over pies and refrigerate.   Can top with variation— example —- top coconut cream pie with coconut, etc.