4 1/2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. reg. milk
2 egg yolks & 1 whole egg
1/2 stick butter
3/4 c. sugar
1 can Milnot (1 1/2 c.)
2 tsp. vanilla

Sift together and mix well the cornstarch, salt and sugar. In small dish beat egg yolks and egg slightly. Place sugar and cornstarch in 2 quart saucepan. Add about 2/3 cup of the milnot, just enough to mix well until smooth. Add slightly beaten eggs and mix in. Add rest of milnot and the regular milk; stir well. Cook over medium heat to a boil, stirring constantly, then lower heat and continue cooking and stirring until thickened.

Remove from heat and add 1/2 stick butter and stir until melted. Add 2 teaspoons vanilla and mix in. Cover with waxed paper and let cool 10 minutes, stirring once or twice. When cooled, for plain cream pie, pour into baked and cooled 9 inch pie shell. Top with Magic Meringue recipe above.

For Chocolate Cream Pie: Sift 4 tablespoons of cocoa powder with the sugar and cornstarch and proceed with regular recipe. (If your family loves a rich dark chocolate you may want to add more cocoa.)

For Coconut Cream Pie: While cooling filling, add 1/2 cup coconut and stir in. After meringue is put on sprinkle with coconut.

For Pineapple Cream Pie: When filling first reaches a boil, add 1 large can drained crushed pineapple, then continue stirring and cooking until thickened. When thickened and cooled, pour into baked and cooled graham cracker crust and top with Magic Meringue.

For Banana Cream Pie: When filling has cooled, spread a thin layer over bottom of baked and cooled 9 inch or 10 inch pie shell. Then over this layer 3 large ripe sliced bananas (4 may not be too many). Pour rest of filling over top of these. Top with Magic Meringue.