Instructions: Prepare 10-inch pie shell with your favorite recipe. In 2-quart saucepan add pudding mix, cornstarch, and milk. Cook over medium heat, stirring constantly for about 7 minutes or until boiling. Do not overcook. Cool to room temperature, then refrigerate until ready to use. After cooling, stir pudding and pour into pie shell. Top with whipped cream.

FOR CHOCOLATE PIE: Follow basic recipe using vanilla pudding mix, but add two 1-ounce squares of Bakers Semi-sweet Chocolate before cooking pudding. As it cooks, the chocolate melts and makes a richer chocolate pudding.

FOR BANANA PIE: Follow same basic recipe using vanilla pudding mix.

Cook and cool. Line bottom of pie shell with sliced bananas before pouring pudding into it.

FOR COCONUT PIE: Follow same basic recipe using vanilla pudding mix.

Cook and cool. Add 1 cup Bakers Shredded Coconut to pudding, stir well, then pour into pie shell. Top with whipped cream and sprinkle with additional coconut.

FOR BUTTERSCOTCH PIE: Follow same basic recipe using butterscotch pudding mix.

Yields: 1 pie, each recipe.

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