Becky's Cream Pies

Well, this is it...the holy grail of my kitchen. The recipe for which I am most known. The one the family asks for the most and is made almost every time we get together.
My specialty..........Banana Cream Pie. Need I say more???

Vanilla Cream Pie

1 baked pie shell

2/3 cup sugar

1/2 teaspoon salt

1/4 cup cornstarch

3 cups milk (doesn't have to be a rich milk, I actually use fat free)

3 eggs, divided

1 tablespoon butter or margarine

1 1/2 teaspoons vanilla

Mix sugar, salt and cornstarch in a medium saucepan.  Gradually stir in the milk.  Cook over medium heat, stirring constantly.  Be sure to keep scraping bottom.  A flat topped spoon or other flat topped kitchen utensil works best.  Bring mixture to boil.  Boil for 1 minute stirring constantly.  Take off of heat.  Take out 1/4 cup of mixture and put in a small bowl.   Add the 3 egg yolks to this and mix well.  Then add this back to the rest.  This step prevents the egg from curdling.  Return to heat and bring to boil and boil for 1 minute stirring constantly.  Remove from heat and blend in butter or margarine and vanilla.  Pour into baked pie shell and cool.

Follow key recipe above.  Slice 3 bananas over bottom of baked pie shell before adding filling.  Top with meringue.

Follow key recipe above.  Add 3/4 cup coconut after the vanilla.  Top with meringue sprinkled with a little coconut.

Preheat oven to 400 degrees.  Beat 3 eggs whites and 1/4 cream of tartar until frothy.  Gradually beat in 6 tablespoons sugar, a little at a time.  Continue beating until stiff and glossy.  Pile meringue over whole pie, swirl to points with bottom of spoon.  Bake for 8 to 10 minutes until delicately browned.  Watch carefully.