Vanilla Cream Pie

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

Cook and stir over medium heat till mixture boils and thickens.

Cook 2 minutes longer.

Remove from heat.

Stir small amount hot mixture into yolks.

Return to hot mixture; cook 2 minutes stirring constantly.

Remove from heat.

Add butter and vanilla; cool to room temperature.

Pour into baked pie shell--> Meringue: Beat 3 egg whites with cream of tartar and vanilla.

Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.

Bake in moderate oven 350°F 12 to 15 minutes.

Variations of Vanilla Cream Pie--.

Banana or Coconut or Butterscotch or Chocolate or Pineapple.

Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.

For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.

For banana layer three sliced bananas on crust and pour pie filling over.

For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.

You may also make this into a pudding by using 3 cups of milk instead of 2.