Mix in sauce pan:
2/3 cup sugar 2 ½ T cornstarch ½ tsp. salt
1 T flour ½ cup powdered milk
Heat 3 cups of water in microwave oven for 1 ½ - 2 minutes. Whisk hot water into sugar mixture. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half mixture into 3 egg yolks, slightly beaten (may substitute equivalent of 3 egg yolks using powdered egg yolks, not powdered whole eggs and stir in with other dry ingredients before adding hot water). Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in 1 T butter and 1 ½ tsp. vanilla. Cool . . . stirring occasionally. Pour into cooled baked pie shell. Chill thoroughly (2 hr.). If desired, top with sweetened whipped cream. Or sprinkle with shaved nuts, toasted coconut, or fresh berries. Take chilled pie out of refrigerator 20 minutes before serving. Yields one 9 inch pie.
For Banana Cream Pie follow above recipe except arrange a layer of sliced bananas ½ inch deep in pastry shell before pouring in cooled filling. Use 3 large bananas for 9 inch pie.
For Chocolate Cream Pie follow above recipe except increase sugar to 1 ½ cups and add 3 squares (3 oz.) unsweetened chocolate with the hot water.
