Instructions: Place all ingredients in a heavy bottomed saucepan. Mix well. Place over medium heat and stir constantly until thickened.

Coconut: Add coconut to pastry cream. Pour into a pre-baked 8" pie shell and refrigerate until cool. Top with whipped cream and sprinkle with toasted coconut.

Banana: Slice 4 bananas into pastry cream. Pour into a prebaked pie shell and refrigerate until cool. Top with whipped cream.

Chocolate Cream: While pastry cream is still hot, stir in chocolate until smooth. Pour into baked pie shell and refrigerate. Top with whipped cream and chocolate curls.

Yield: 6 servings.

This restaurant is owned by Candi Bachtell.

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