Recipe: Vanilla Cream Pie for J/Arizona

Vanilla Cream Pie
Yield: 8 servings
Source: Southern Living

3/4 c Sugar
1/4 c Plus 2 teaspoons cornstarch
1/8 ts Salt
3 Egg yolks; beaten
3 c Milk
1 1/2 tb Butter or margarine
1 1/2 ts Vanilla extract
1 Baked 9-inch pastry shell
3/4 c Whipping cream
1/3 c Powdered sugar; sifted

Combine sugar, cornstarch, and salt in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour into pastry shell. Cover filling with wax paper. Let cool 30 minutes; then chill until firm. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling. Chill. Yield: one 9-inch pie.