Coconut or Vanilla Cream Pie

In double boiler pan, combine sugar, cornstarch and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat; stir small amount of hot mixture into 3 slightly beaten egg yolks. Immediately remove to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Pour into cooled, baked 9-inch pie shell. For coconut pie, put 3/4 can coconut in mixture and mix well. Leave out coconut for vanilla cream.

Spread meringue on top. Add coconut and bake at 350° for 12 to 15 minutes.