1/3 c. sifted enriched flour or 1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. scalded milk
3 egg yolks
2 tbsp. butter
1/2 tsp. vanilla
1 baked 9" pastry shell
3 egg white, stiffly beaten
6 tbsp. sugar

Combine flour, 2/3 cup sugar and salt; gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add small amount to egg yolks; stir into remaining hot mixture; cook 1 minutes, stirring constantly. Add butter, vanilla; cool slightly. Pour into baked pastry shell. Cool.

Cover with meringue made of egg whites and 6 tablespoons of sugar. Bake in moderate oven (350 degrees) for 12 to 15 minutes.

VARIATIONS:

Banana: Slice 3 bananas in shell; add filling.

Chocolate: Increase sugar to 1 cup; melt 2 (1 oz.) squares unsweetened chocolate in scalded milk.

Coconut: Add 1 cup moist, shredded coconut to filling. Sprinkle 1/2 cup coconut over meringue before browning. (Can brown the coconut before place in filling.)

Pineapple: Add 1/2 cup thoroughly drained, crushed pineapple to filling.

Caramel: Caramelize 1/4 cup of the sugar. Gradually add scalded milk; mix well.

My brood's Favorite.

Hint: Pastry made with cold water is flaky. Pastry made with hot water is crumbly.