If you like cream pies (I don't) this is a good one I'm told. I get requests to make it again and again. I will occasionally change it up and use the banana creme pie variation, included at the bottom and that works well too.
Caveat: For my money, creme pies should not be made with the traditional North American, crisco-type pie crust. Some folks have a sweet tooth and like the graham cracker type crusts with these. But for my time and effort the crust and the filling compete too much and it doesn't work. Also (sheepish grin) we can't get graham crackers in Europe without great effort or expense so it's al rather moot. But still, if you can find a good British short-crust recipe that uses butter in the pastry, then you'll have a very nice combo. I suggest finding one by James Martin if you can find one. EVERY dessert he makes, works. Delia Smith is an okay second choice.

This only gets a 4 rating once the modifications have been added (nudge wink). When I met my (now) husband, he used to bang on about these fantastic! molasses cookies his paternal grandmother used to make for him. I boldly asked her for the recipe one day which, when I made a batch, my husband informed me, tasted nothing like hers! Rather than accuse the old dear of leaving out the secret ingredient, I've spent the last 29 married years in a tizzy of cookie experiments until, Eureka! I found it in Betty.

But a really good soft cookie needs to be more cake-like than Betty's so I've changed the recipe and I use 2 eggs now instead of one.
Note: It calls for cinnamon and ginger but sometimes, for giggles I use allspice and nutmeg to see if Mr.Fussy can tell.
Oh... and when I'm in Europe I need to remember that my flour is not as heavy here as in North America so I need to add 3 1/2 cups flour instead of 3.