1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla

In saucepan combine sugar, cornstarch, and salt, slowly add in milk, stirring constantly. (One way to keep cornstarch from lumping is to stir the starch with the sugar before adding milk.) Cook and stir over medium high heat until bubbly. Cook and stir 2 minutes more. Remove from heat. Add a moderate (1 teaspoon of less) amount of hot mixture into yolks and stir. (This helps keep the eggs from hardening.)

Immediately pour egg yolks into hot mixture, cook for 2 more minutes, constantly stirring. Remove from heat. Add butter and vanilla. Mix well. Pour into a cooled bake pastry shell. Sprinkle top with sugar. Bake just before serving at 350 degrees for 12-15 minutes.