1 baked pastry shell
2 cups milk
1/3 cup flour
1/4 teaspoon salt
2/3 cup granulated sugar
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
Scald milk. Mix dry ingredients, pour milk over them and stir constantly. Cook until smooth and thick. Beat egg yolks, adding some of hot mixture to them. Combine yolks with the custard, cook 1 minute. Add butter and vanilla extract. Cool slightly and pour into baked pastry shell. Cool thoroughly before serving.
BUTTERSCOTCH PIE: Use brown sugar in place of granulated sugar.
CHOCOLATE CREAM PIE: Add 2 1/2 tablespoons cocoa to the dry ingredients.
COCONUT CREAM PIE: Add 1/2 cups shredded coconut to the filling, cover with meringue, sprinkle with 1/4 cup coconut. Bake 20 minutes at 325 degrees F.