Cream Pie Filling

R999As recorded by Eliza Thorup Fikstad, Daughter

For cream pies or chocolate éclair filling

2 cups milk

½ cup sugar

2 1/2 Tsp. cornstarch

2 egg yolks

1 t. vanilla

 

Mix sugar and cornstarch in small dish.  Cook milk and sugar/cornstarch mix in sauce pan. Add egg yolks carefully.  (Mix a little of the hot milk/sugar mixture into yolks to heat them before adding yolks to pan.)  Cook until thick.  Remove from heat and add vanilla.  Cool.  May add coconut or sliced fresh bananas.  Fill prebaked pie crust.