1 baked 9-inch pie shell

⅔ cup sugar

¼ cup cornstarch

1/2 t. salt

3 cups milk

4 egg yolks, slightly beaten

2 T. soft butter

1 T. plus 1 t. vanilla

Stir together sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. May serve with sweetened whipped cream.

Note: Pie can also be topped with meringue.

Meringue

4 egg whites (leftover from making the pie)

¼ t. cream of tartar

6 T. sugar

1 t. vanilla extract

Beat egg whites until foamy. Beat in cream of tartar and sugar (one tablespoon at a time). Beat until stiff and glossy. Beat in vanilla. Top pie and brown in a 400 F oven until lightly browned.

Recipe from Connie Loehmer, Monterey, Indiana