1 baked 9 inch pie shell
1/4 c. granulated sugar
5 tbsp. flour (plain)
1/4 tsp. salt
2 c. milk
2 egg yolks
1/4 c. granulated sugar
1 tbsp. butter
1 tsp. vanilla

Bake 9 inch pie shell. Cool. Meanwhile, combine 1/4 cup sugar, flour and salt in double boiler; stir in milk gradually. Cook over boiling water until as a thick custard sauce. Cover; cook 10 minutes longer, stirring occasionally. Stir a little of this hot mixture into egg yolks, beaten with 1/4 cup sugar, then stir into mixture in double boiler. Cook about 2 minutes longer or until it mounds when dropped from spoon.

Remove from heat; add butter and vanilla. Cool. Pour into baked shell. Cover with meringue made from 2 egg whites, or top with heavy whipped cream (1/2 cup before whipped), sprinkle with shaved semi-sweet chocolate, if desired.

CHOCOLATE CREAM PIE:

Add 2 to 2 1/2 squares unsweetened chocolate, cut in pieces, to milk mixture before cooking. When melted, beat smooth with egg beater. Top with meringue, made from 2 egg whites or with whipped cream.