2 c. milk (1%, 2%, or whole)
2/3 c. sugar
1/4 c. cornstarch
1/8 - 1/4 tsp. salt
2 eggs, separated
1 tsp. vanilla
1 tbsp. butter (can omit if watching fat intake)

1. Scald milk in top of double boiler. (I always set a saucepan in a cake pan that contains about 1 inch of water.)

2. While milk scalds, mix together the sugar, cornstarch, and salt in medium size mixing bowl. Pour scalded milk over sugar mixture, stirring constantly until smooth.

3. Return mixture to heat (over the boiling water) and cook until mixture begins to thicken, stirring to keep mixture from lumping.

4. Beat egg yolks. Add gradually 1/2 - 1 cup of hot milk mixture to egg yolks, stirring constantly. Return to remaining milk mixture. Cook until thickened. Take saucepan out of hot water, and cook over medium heat until filling boils for 1 to 2 minutes, stirring constantly.

5. Remove from heat; add butter and vanilla. Stir until butter melts.

6. Pour filling into cooked pie shell.

VARIATIONS:

1. Coconut Cream Pie: Add 1 cup coconut at the time you add the vanilla.

2. Chocolate Cream Pie: Increase sugar to 1 cup. Mix 1/4 cup cocoa with sugar and cornstarch in Step 2.

3. Banana Cream Pie: Slice bananas (1 to 2) in bottom of cooked pie crust, then add cooked filling.

4. Butterscotch Cream Pie: Use 3/4 cup (packed) brown sugar instead or white sugar.

MERINGUE:

1. Beat the 2 egg whites until soft peaks form. Add 1/4 cup sugar gradually while still beating with electric mixer. Beat until firm (not hard) peaks form.

2. Spoon onto pie filling. Seal meringue to pie crust edge. With a fork, make attractive swirls.

3. Bake at 350 degrees until browned.