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1
In a saucepan mix sugar, flour and salt.
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2
Add milk and eggs.
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3
Beat with a whisk until smooth.
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4
Bring to boil over medium heat stirring constantly.
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5
Continue cooking and stirring until smooth and thickened.
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6
Remove from heat, stir in butter and vanilla.
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7
Cool 5 minutes.
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8
Pour into pastry shell.
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9
Chill until set.
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10
BANANA CREAM PIE: Make a base filling; cool.
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11
Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill.
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12
Serve with Whipped Cream Topping.
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13
BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed cup and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons.
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14
Top with Tall 'N' Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping.
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15
COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell.
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16
Top with Tall 'N' Tender Meringue or chill and serve with Whipped Cream Topping.
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17
Garnish with toasted coconut, if desired.
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18
CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan.
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19
Stir until completely melted.
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20
Pour into baked shell; chill.
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21
Spread with Whipped Cream Topping; garnish with shaved chocolate.
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22
MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass mixing bowl.
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23
Add eggs and milk.
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24
Beat with whisk until smooth.
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25
Microwave at full power 8 minutes, stirring 3 times.
