3 c. milk
3 egg yolks
1 1/2 c. sugar
3/4 c. flour
2 tsp. vanilla
2 round tbsp. butter

MERINGUE:

3 egg whites, beaten stiff but not dry
3 tsp. sugar
1/2 tsp. vanilla
1/8 tsp. cream of tartar or baking powder

Variations: Slice bananas to pie shell and top of filling 1/2 can coconut to cooking filling may be used.

In double boiler, pour in 2 1/2 cups milk and let scald. Sift together flour and sugar. Beat egg yolks well and 1/2 cup milk until well blended. Blend the egg milk mixture with sugar flour mixture. From the hot milk use about 1/2 cup hot milk and pour into egg, sugar, and flour mixture; slowly add this back to hot milk, stirring constantly to avoid lumps, until filling thickens. I beat with a beater to keep smooth and add vanilla and butter. Pour into baked 9 inch baked pie shell. Top with meringue; bake at 450 degrees for 10 minutes. Make sure meringue reaches all edges of crust to seal. Yield: 6 servings.