• 3/4 cup sugar
• 1/3 cup all-purpose flour or 3 Tablespoon cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 Tablespoons butter or margarine
• 1 teaspoon vanilla
• 1 9-inch baked pastry shell
• 1 recipe Meringue
• 350 degree oven
• In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat tll mixture boils and thickens. Cook 2 mintues longer. Remove from heat.
• Stir small amount hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature. (To prevent a crusst from forming, put clear plastic wrap or waxed paper directlly on top, touching surface of the pudding clear to sides of bowl.) Pour into baked pastry shell.

Meringue:
Beat 3 eggs whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla till soft peaks form. Gradually add 6 Tablespoons sugar, beating till stiff peaks form and all sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderate oven (350 degrees) about 12 to 15 mintues, or till meringue is golden. Cool.