Looking for original recipe for filling used in the boxed Betty Crocker Bostom Cream Pie from 20-30 yrs ago?

boston cream pie filling:





2 cups milk


6 large egg yolks


1/2 cup sugar


1/4 tsp salt


1/4 cup cornstarch


1 tsp vanilla


2 tbsp unsalted butter





heat milk in sauce pan until hot but not simmering. Whisk yolks, sugar, and salt in a large saucepan until mixture is thick and lemon colored. Add cornstarch and whisk to combine. Slowly whisk in hot milk. Cook mixture over med heat whisking constantly scraping pan bottom and sides as you stir until mixture thickens to a pudding consistency (about ten mins.) Off heat stir in vanilla and butter transfer to a bowl and cool to room temperature, placing a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. REfrigerate pastry cream until firm. to ensure pastry cream does not thin out do not whisk once it has set.





I'm a trainned cook and have used this for many desserts. Hope this helps you.