Instructions: In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a whisk until smooth. Bring to boil over medium heat stirring constantly.

Continue cooking and stirring until smooth and thickened. Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill. Serve with Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons. Top with Tall N Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell. Top with Tall N Tender Meringue or chill and serve with Whipped Cream Topping. Garnish with toasted coconut, if desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan. Stir until completely melted.

Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times. Precede (sic) as recipe directs.

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