3/4 c. sugar
3 T. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 T. butter
1 tsp. vanilla
1 pre-baked pie shell
Combine sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook 2 minutes, stirring constantly. Remove from heat. Stir small amount of hot mixture into egg yolks to temper; immediately add to hot mixture. Cook 2 minutes more, stirring constantly. Add butter and vanilla. Pour into pre-baked pie shell. Cool with waxed paper pressed over the pudding to prevent a skin from forming. To serve, remove waxed paper and top with whipped cream.
