Cream Pies

½ cup sugar

¼ tsp. salt

1 pint milk, scalded

2 eggs, slightly beaten

1 Tbs. butter

½ tsp. vanilla

¼ cup cornstarch (or 1/3 cup flour)

. Mix sugar, salt, and cornstarch (or flour); gradually add to the scalded milk. Stir over low heat until thick. Stir several Tbs. of the hot mixture quickly into the beaten eggs, then pour this mixture into the remaining hot mixture, mixing constantly. Continue cooking about 2 minutes or until thickened. Remove from heat and add butter and vanilla. Proceed as follows depending on which type is desired.

PLAIN CREAM: cool mixture slightly and pour into baked 9" piecrust. Refrigerate until cold, then top with whipped cream or cool whip.

BANANA CREAM: Cool mixture thoroughly. Line a baked 9" piecrust with slices of banana (3 small, ripe bananas is adequate) and cover immediately with cooled mixture. Top with whipped cream or cool whip.

COCONUT CREAM: Add 1 cup of coconut to mixture along with the vanilla and butter, stirring only until blended and cool slightly. Pour into baked 9" piecrust. If using whipped cream or cool whip for topping, chill pie first. For meringue, spread beaten egg white meringue over filled piecrust, sealing edges well, sprinkle about ¼ cup of coconut over meringue. Bake about 5 minutes in 350-degree oven until meringue is slightly brown and coconut is toasted. (Check frequently as this scorches very quickly.)