In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk.

Cook and stir over medium heat until bubbly being careful not to burn.

Cook and stir 2 minutes. Remove from heat.

Stir small amount hot mixture into yolks; immediately stir into hot

mixture (If there is any egg white in the yolks, it will show up white and

can be removed). Return to heat and cook 2 minutes, stirring constantly.

Remove from heat. Add butter and vanilla and stir until smooth. Pour

into cooled baked 9-inch pie crust. Spread meringue over pie and bake at

350 degrees for 12-15 minutes. Cool. Or omit meringue and serve with

whipped cream.

CHOCOLATE CREAM PIE

Prepare Vanilla Cream Pie, increasing sugar to 1 cup. Add 6 tablespoons

cocoa to flour mixture and add 2 tablespoons butter to milk (or you may

chop two 1-ounce squares unsweetened chocolate and add with milk). You

will still add the 2 tablespoons butter with the vanilla.

BANANA CREAM PIE

Slice 3 bananas into cooled baked 9-inch pie crust. Top with Vanilla

Cream Pie filling.

COCONUT CREAM PIE

Add 1 cup Angel Flake coconut to Vanilla Cream Pie filling. Sprinkle 1/3

cup coconut over meringue before baking.

MERINGUE

For one 9-inch pie:

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons sugar

Beat egg whites with vanilla and cream of tartar till soft peaks form.

Gradually add sugar, beating till stiff and glossy peaks form and all

sugar is dissolved. Spread meringue over hot filling, sealing to edge of

pastry. Bake at 350 degrees for 12-15 minutes or till meringue is golden.

Cool.