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VANILLA PUDDING CREAM PIE 
9 inch baked crumb crust
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 egg yolks
1/2 c. water
1 pkg. (4 serving size) vanilla flavor pudding mix (not instant)
1 container (8 oz.) sour cream at room temperature
Whipped cream or whipped topping

In heavy saucepan, beat sweetened condensed milk, egg yolks, water and pudding until well blended, over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Pour into prepared pastry shell; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers. Make one 9 inch pie.

BUTTERSCOTCH PUDDING CREAM PIE:

Substitute butterscotch flavor pudding mix for vanilla. Proceed as above.

CHOCOLATE PUDDING CREAM PIE:

Substitute chocolate flavor pudding mix for vanilla. Increase water 3/4 cup proceed as above.
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