1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 slightly beaten egg yolks
2 tbsp. butter
1/2 tsp. vanilla extract
1 (9") baked pastry shell
3 stiff beaten egg whites
6 tbsp. sugar

Mix cornstarch, 2/3 cup sugar and salt; gradually add milk. Cook in double boiler until thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 5 minutes. Cool; add butter and vanilla. Pour into cooled baked shell and spread with meringue made of egg whites and 6 tablespoons sugar. Bake in moderate oven, 350 degrees, 12 to 15 minutes.

VARIATIONS OF CREAM PIE:

BANANA: Slice 2 or 3 bananas in shell and add filling.

BUTTERSCOTCH: Substitute 1 cup brown sugar for 2/3 cup granulated sugar; increase butter to 3 tablespoons.

CARAMEL: Caramelize 1/4 cup of the sugar; gradually add scalded milk; mix well.

CHOCOLATE: Increase sugar to 1 cup; melt 2 (1 oz.) squares unsweetened chocolate in scalded milk. Chocolate will melt over low heat without being grated.

COCONUT: Add 1 cup moist, shredded coconut to filling. Sprinkle 1/2 cup coconut over meringue before browning.

MERINGUE FOR 9" PIE:

1/4 tsp. salt
1/2 tsp. vanilla
3 egg whites
6 tbsp. sugar

Add salt and vanilla to egg whites; beat until stiff foam. Add sugar a tablespoon at a time, and continue beating until mixture forms moist, lustrous peaks. Spread over cooled filling, sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes.