Cream Pie

2/3 cup sugar

3 ½ tablsp cornstarch or 5 tables flour

½ teasp salt

2 ½ cup milk

3 egg yolks (beaten)

1 teasp vanilla

Prepare pastry of one 9” shell. Combine sugar, Cornstarch & salt, stir in cold milk. Cook until thickened, stirring constantly. Cover & Cook 15 min. longer. Stir a little of the hot mixture in pan & cook or 2 minutes stirring constantly. Cool and add vanilla. Pour into baked shell, if desire cove with meringue. Bake in a moderate oven 325 degrees until lightly browned. (For coconut cream pie, add ¾ cup coconut to filling before pouring into shell, sprinkle ¼ cup on top of the meringue.) For chocolate pie add 2 level tablsp cocoa to sugar & cornstarch mixture. Instead of coconut you can add bananas or pineapple to pudding.