3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
1 (9 inch) baked pastry shell
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 egg whites for meringue

In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat until thick and smooth. Cook and stir for 2 minutes. Remove from heat. Stir small amount of hot mixture into yolks; return to saucepan; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; mix well. Pour into baked pastry shell. Spread meringue atop pie and bake in 400 degree oven 8 to 10 minutes or until golden brown.

Banana Cream Pie: Slice 3 bananas into Vanilla Cream Pie filling. Top with meringue and bake same as above.

Coconut Cream Pie: Add 1/2 cup coconut to Vanilla Cream Pie filling. Top with meringue; sprinkle with coconut and bake.

Chocolate Cream Pie: Prepare Vanilla Cream Pie, increasing sugar to 1 cup and 1/4 cup cocoa, mixing the cocoa into the first step, with the sugar and cornstarch. Top with meringue and bake.

Butterscotch Pie: Prepare Vanilla Cream Pie, substitute 1 1/4 cup packed light brown sugar for the granulated sugar. Use 3 tablespoons butter. Bake in same manner.

MERINGUE:

3 egg whites, room temperature for best results
1/4 tsp. cream of tartar
6 tbsp. heaping powdered sugar

Beat egg whites until soft peaks form. Add powdered sugar, a tablespoon at a time, while beating until well mixed. Spread over custard pie, making sure meringue is sealed well to crust. This prevents meringue from weeping. Bake in 400 degree oven 8 to 10 minutes.