I learned this version from my Amish friend! It was really delicious!

1. In a pot, mix together the sugar, cornstarch, and salt.

Slowly stir in the milk until the mixture is creamy.

3. Cook on medium heat, stirring all the time, until the mixture becomes thick and starts boiling. Keep cooking for an additional 1 to 2 minutes.

In a little bowl, whisk the egg yolks. Gradually mix a little of the warm milk into the eggs to avoid curdling.

Put the egg mixture back in the pot and cook for 2 more minutes, stirring all the time.

Take the mixture off the heat and mix in the butter and vanilla extract until they are well mixed.

Mix in the chopped pecans.