Instructions: This recipe was developed by Argo and Kingsford Cornstarch in the 1940s and is still often requested. In a 2-quart saucepan mix together 2/3 cup sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in egg yolks, slightly beaten. Stirring constantly, bring to a boil over medium-low heat and boil one minute.

Remove from heat and stir in vanilla. Cover surface with waxed paper or plastic wrap. Cool slightly (no longer than one hour). Turn filling into pastry shell. In small bowl, with mixer at high speed, beat egg whites until frothy peaks form. Gradually beat in 6 tablespoons sugar until stiff peaks form. Spread over filling sealing to edge of crust. Bake at 350 degrees for 15-20 minutes or until lightly browned.

Cool at room temperature away from drafts. Banana Cream Pie: Follow directions and fill pastry shell with small amount of cooled filling.

Arrange 2 bananas, sliced, over filling and cover with remaining filling. Recipe from Back of Boxes, Bottles, Cans and Jars.

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