3/4 c. sugar
1/4 c. plus 2 tsp. cornstarch
1/8 tsp. salt
3 egg yolks, beaten
3 c. milk
1 1/2 tbsp. butter
1 1/2 tsp. vanilla extract
1 baked 9-inch pastry shell
3/4 c. whipping cream
1/3 c. sifted powdered sugar

Combine sugar, cornstarch and salt in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour into pastry shell. Cover filling with wax paper. Let cool 30 minutes; then chill until firm.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling. Chill. Yield: 1 (9 inch) pie.

CHOCOLATE CREAM PIE: Add 1/4 cup cocoa when combining sugar and cornstarch.

COCONUT CREAM PIE: Add 1/2 cup flaked coconut with vanilla. Sprinkle 1/4 cup toasted flaked coconut over whipped cream.

BANANA CREAM PIE: Slice 2 small bananas into pastry shell before adding filling.

BUTTERSCOTCH CREAM PIE: Substitute 3/4 cup firmly packed dark brown sugar for 3/4 cup sugar; reduce vanilla to 3/4 teaspoon and add 3/4 teaspoon butter flavoring.