CREAM PIE

1 baked pie shell
1/3 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 cups milk
2 tablespoons butter
3 slightly beaten egg yolks
1/2 teaspoon vanilla
Mix 1/3 cup flour, 2/3 cup sugar and 1/4 teaspoon salt thoroughly. Bring 2 cups milk to scalding and gradually add to dry ingredients, stirring constantly.
Cook OVER hot water until thick (about 15 minutes) stirring often. Add 2 tablespoons butter and 3 beaten egg yolks; cook for 2 minutes more.
Cool and add vanilla.
Pour into baked pastry shell. Top with meringue.
BUTTERSCOTCH CREAM PIE: Substitute 1 cup brown sugar for 2/3 cup sugar.
CHOCOLATE CREAM PIE: Add 1/3 cup more sugar and 2 squares of chocolate to the scalded milk and let the chocolate melt.
COCONUT CREAM PIE: Add 1 cup shredded coconut to filling. Sprinkle 1/2 cup coconut over meringue.
CARAMEL CREAM PIE: In addition to the 2/3 cup sugar, caramelize 1/4 cup sugar and add it GRADUALLY to the scalding milk.
This recipe was given to me by Dorothy Wingold.