Velvet Smooth Cream Pies

3/4 c C and H Granulated Sugar

1/3 c All-purpose flour

1/4 ts Milk

2 Eggs; or...

3 -Egg yolks

1 tb Butter or margarine

1 ts Vanilla

1 9" pastry shell

-- (baked and cooled) 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. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias -----