A creamy, pudding-line filling added to a fully baked pie shell makes this recipe a winner.

2/3 c. sugar
1/2 c. flour
1/2 tsp. salt
2 c. milk
3 egg yolks
2 tbsp. butter
2 tsp. vanilla
1 (9 inch) baked and cooled pie shell

Place sugar, flour and salt in the top of a double boiler. With a wire whisk, stir in milk until smooth. Place over gently boiling water and cook, stirring, until thickened about 10 minutes.

Remove milk mixture from heat and beat a little of it into egg yolks, stirring well. Return egg yolk mixture to hot mixture and place over boiling water. Cook, stirring, until thickened.

Remove from heat and whisk in butter and vanilla. Continue beating until slightly cooled. Pour into baked pie shell. If desired, use egg whites to make a meringue topping and bake until meringue is light brown. Cool to room temperature before serving.