6 1/2 tbsp. butter, melted
1 c. flour
2 tbsp. powdered sugar
3 lg. eggs, separated
1 1/2 c. milk
1 c. sugar
2 tbsp. flour
2 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. butter
3 egg whites, room temp.
1/2 tsp. cream of tartar
6 tbsp. sugar
1 tsp. vanilla

Mix butter, flour and sugar. Pat into pie platter. For a pie baked crust (such as a cream, ice box or chiffon) bake at 350 degrees for 25 minutes.

Mix egg yolks and milk with wire whisk or rotary beater. Mix dry ingredients and add to egg-milk mixture. Microwave 6 to 8 minutes. Stir every 2 minutes until thick. Conventional oven 12 to 15 minutes. Add butter and flavors as follows.

CHOCOLATE: 3 tablespoons cocoa, mixed with dry ingredients.

COCONUT: 1 cup flaked coconut to meringue with 1/2 cup.

BUTTERSCOTCH: Brown sugar instead of white.

LEMON: 1 cup milk substitute 1/2 cup lemon juice after pie is cooked; also 1 teaspoon lemon extract.

For all except lemon 1 teaspoon vanilla.

Whip egg whites and cream of tartar until foamy. Add sugar, 1 tablespoon at a time. Beat until very stiff. Add vanilla. Bake at 375 degrees for 12 to 15 minutes.