Meringue:

1/4 tsp. cream of tartar
1/8 tsp. salt
3 eggs whites
1/2 c. sugar

Combine cream of tartar, salt, and egg whites in bowl. Attach bowl and wire whip. Gradually turn to Speed 8 and whip until soft peaks form, about 1 minute. Reduce to Speed 4 and gradually add sugar; whip until stiff peaks form, about 1 minute.

Lightly pile meringue on pie and spread to edges.

Bake at 325 for 15 minutes or until lightly browned.

Yield: One 9 inch pie.

Filling:

3 egg yolks
1 tbsp. butter
1 tsp. vanilla
9 inch baked pastry shell

Mix sugar, flour, and salt in heavy saucepan. Add milk, and cook over medium heat, stirring constantly, until thickened. Lower heat, cover and cook 10 minutes longer, stirring occasionally.

Place egg yolks in bowl. Attach bowl and wire whip. Turn to speed 8 and beat 1 minute. Slowly add small amount of milk mixture to yolks. Add to pan and cook, stirring constantly, over medium heat for 3-4 minutes. Remove from heat and add butter and vanilla. Cool and pour into baked pie shell.

Variations:

Chocolate Cream Pie: Add 2 squares (2 oz.) melted, unsweetened chocolate to filling along with butter and vanilla.

Banana Cream Pie: Slice 2 or 3 ripe bananas into pie before pouring in filling.

Coconut Cream Pie: Add 1/2 cup flaked coconut to filling before pouring into shell. Before baking, sprinkle 1/4 cup flaked coconut on meringue.

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Whoever loves money never has money enough; whoever loves wealth is never satisfied with his income. This too is meaningless. Ecclesiastes 5:10