Cream Pie And Variations(Makes 9-Inch Pie)

• 1 baked 9-inch pie shell
• 1/3 c. flour or 1/2 c. cornstarch
• 2/3 c. sugar
• 3 slightly beaten egg yolks
• 1/4 tsp. salt
• 2 Tbsp. butter
• 1/2 tsp. vanilla
• 2 c. milk, scalded

1. Mix flour or cornstarch with the sugar and salt.
2. Blend well. Put in saucepan.
3. Add hot milk very gradually, stirring constantly to avoid lumps.
4. Place on medium heat and cook while stirring until it boils and thickens.
5. Add a small amount to the egg yolks, then add the yolks to the hot mixture.
6. Replace on fire and cook until thick and smooth.
7. Add butter and vanilla.
8. Stir well.
9. Remove from heat and cool slightly.
10. Pour into shell.
11. Cover with meringue. Beat 3 egg whites until frothy.
12. Add 6 tablespoons of sugar very gradually while beating hard.
13. Should be stiff peaks but not dry. Spread on top of pie.
14. Seal to crust.
15. Make some peaks with back of spoon.
16. Bake at 350u0b0 for 12 to 15 minutes until golden.

shell, flour, sugar, egg yolks, salt, butter, vanilla, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717181 (may not work)