3/4 c. sugar
1/4 c. cornstarch or 1/2 c. sifted flour
Few grains salt
2 c. scalded milk
3 slightly beaten egg yolks
3 tbsp. butter

Blend together until smooth the sugar, cornstarch (or flour) and salt. Add gradually 2 cups scalded milk. Cook in double boiler until thick. Add small amount to the beaten egg yolks. Stir egg yolk mixture into remaining filling and continue cooking 2 minutes. Stir in the butter. Cool to lukewarm before adding to cooled baked pastry shell and adding butter. Add 1 teaspoon vanilla if used plain. Makes filling for one 9 inch pie.

VARIATIONS:

CHOCOLATE: Add 2 squares melted unsweetened chocolate to filling just before adding egg yolks. Stir in well. Cool and add 1 teaspoon vanilla.

COCONUT: Stir into Cream Filling 1/2 cup shredded coconut. Sprinkle meringue with coconut and brown as usual.

PINEAPPLE: Omit 1/2 cup milk in Cream Filling. Just before adding egg yolks add 1/2 cup crushed pineapple with juice.