1 (9") pie shell, baked
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
3 egg yolks, slightly beaten
2 tbsp. butter
2 tsp. vanilla

In medium saucepan, combine sugar, cornstarch and salt. Stir in milk, blending until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat. Blend a small amount of the hot mixture into the egg yolks and stir. Then return that mixture back to the saucepan and continue to cook until bubbly. Stir in butter and vanilla. Cool and put into a cool pie shell. Refrigerate 3 hours and top with whipped cream.