Prepare and bake pastry shell; set aside.

For filling, in a medium saucepan combine sugar and cornstarch. Gradually stirin milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.

Gradually stir about 1 cup hot filling into beaten egg yolks. Return egg yolk mixture to filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more; remove from heat. Stir in butter and vanilla. Set filling aside.

Prepare meringue. Pour hot filling into baked pastry shell. Evenly spread meringue over hot filling, carefully sealing to edge of pastry. Bake in 325 oven 25 minutes. Coolon wire rack 1 hour. Chill 3 to 6 hours before serving; add cover for longer storage. Serves 8.

Banana Cream Pie-Prepare Vanilla Cream Pie as directed, except before adding filling, arrange 3 medium bananas, sliced (about 2 1/4 cups) over the bottom of the baked pastry shell.

Milk Chocolate Cream Pie-Prepare Vanilla Cream Pie as directed, except stir in 3 ounces semisweet chocolate, chopped, with the milk.