Recipe: Butterscotch Pie Filling and Chocolate Cream Pie Filling (flour) for You, Debbie.

I use cornstarch personally but these 2 recipes are from favorite books. The pie fillings may be used as puddings also.

BUTTERSCOTCH PIE FILLING
Source: "Company's Coming Pies" by Jean Pare

2 cups Milk
1 1/4 cups Dark Brown Sugar, packed
2 Tbs. Flour
1/4 tsp. Salt
1 tsp. Vanilla
3 Egg Yolks
1/4 cup Milk

Heat milk in heavy saucepan until it boils.
Meanwhile, mix sugar and flour in bowl. Mix in salt, vanilla, egg yolks and the 1/4 cup milk. Stir into the boiling milk until it boils and thickens. Pour into a 9" baked pie shell and make meringue for the top or use whipped cream.

CHOCOLATE CREAM PIE FILLING
Source: Canadian Mennonite Cookbook

3 Tbs. Cocoa (or 2 sq. chocolate)
2 cups Milk
1 cup Sugar
1 Tbs. Butter
1/2 tsp. Salt
4 Tbs. Flour (or 3 Tbs. cornstarch)
2 eggs, separated
1 tsp. Vanilla

Melt chocolate in top of double boiler. Add 1 1/2 cups of the milk and bring to boiling point. Combine sugar, salt and flour and add the remaining milk to make a smooth paste. Add paste to chocolate mixtureand cook until thickened. Stir egg yolks with a fork. Pour a small amount of hot mixture over egg yolks, mix and then add to remaining hot mixture. Cook 2 minutes. Remove from heat, add butter and vanilla. Cool and pour into a baked 9" pie shell. Cover with meringue or whipped cream.