Granny Nadine's Cream pie

GRANDAMAS CREAM PIES
INGREDIENTS

3 EGG YOLKS
3 CUPS MILK
2/3 CUP SUGAR (you can use splenda I use 1 cup splenda)
¼ TEASPOON SALT
1 TEASPOON VANILLA
2 TABLESPOONS BUTTER
3 TABLESPOONS CORN STARCH

DIRECTIONS
*IN A SMALL MIXING BOWL COMBINE EGG YOLKS AND MILK TOGETHER AND SET ASIDE.
*NOW MIX CORN STARCH AND SALT TOGETHER IN YOUR POT YOU ARE USING TO COOK IT ALL IN. ALSO ADD SUGAR IN AT THIS POINT.
* NOW POUR YOUR EGG AND MILK MIXTURE OVER THE DRY INGREDIENTS AND MIX IT ALL UP REALLY GOOD
* COOK ON A LOW HEAT UNTIL LIQUID BECOMES THICK LIKE PUDDING. MAKE SURE TO USE A WISK AND KEEP IT STIRED THE ENTIRE TIME ITS COOKING TO KEEP IT FROM SCORTCHING.
* REMOVE FROM HEAT, AND STIR IN YOUR VANILLA AND BUTTER. COMBINE BUTTER WELL WITH INGREDIENTS.
* POUR OVER INTO YOUR READY BAKED PIE CRUST AND CHILL FOR 2-4 HOURS OR UNTIL COMPLETELY COOL.
* WHEN YOU ARE READY TO SERVE, TAKE FROM REFRIGERATOR AND PUT 1 WHOLE 8 OUNCE CONTAINER OF COOL WHIP ONTOP OF PIE AND CUT AND SERVE

*Note* if you are wanting a coconut cream pie, add about 2 cups coconut to pudding mixture, then toast about 3/4 cup and sprinkle atop the cool whip