3/4 c. sugar
1/3 c. all purpose flour or 3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
1 (9") baked pastry shell
1 recipe meringue

Preheat oven to 350 degrees. In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat.

Stir small amount of hot mixture into yolks; return to hot mixture, cook 2 minutes, stirring constantly. Remove from heat, add butter and vanilla; cool to room temperature. (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of hot pudding, clear to sides of bowl.) Pour into baked pastry shell.

For Meringue: Beat 3 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderate oven, 350 degrees, for 12 to 15 minutes or until meringue is golden. Cool thoroughly.

FOR BANANA CREAM PIE: Slice 3 bananas into cooled 9" pie shell. Top with vanilla cream pie filling and meringue. Bake as directed.

FOR BUTTERSCOTCH PIE: Substitute brown sugar for granulated sugar in filling for vanilla cream pie. Increase butter to 3 tablespoons. Bake as directed.

FOR CHOCOLATE CREAM PIE: In vanilla cream pie filling, increase sugar to 1 cup. Chop 2 (1 oz.) squares unsweetened chocolate; add with milk.

FOR COCONUT CREAM PIE: Add 1 cup flaked coconut to vanilla cream pie filling. Sprinkle 1/3 cup coconut over meringue before browning.