Cream Pie (with variations)

1 baked 9 inch pastry shell

Filling:
1/3 C flour
2/3 C sugar
1/4 t salt
2 C milk scalded
3 beaten egg yolks
2 T butter
1/2 t vanilla
-Mix flour, sugar, and salt.
-Heat/scald milk in microwave.
-Whisk flour, sugar, and salt mixture into the hot milk.
-Return to microwave, set time for 7 minutes and begin cooking, stop microwave each minute and stir well. The last 2 minutes stop at 30 second intervals and stir well. 
-Remove mixture from microwave. Temper the egg yolks by whisking  a small amount of the hot mixture into the beaten egg yolks.  Pour the egg yolk mixture into the remaining hot mixture and return to the microwave cook 1-2 minutes (stopping to stir every 30 seconds).
-Remove mixture from microwave, add butter and vanilla. Stir well.
-Pour filling into baked pie shell.

Variations:
Butterscotch-Substitute 1 C brown sugar for 2/3 C granulated sugar, increase butter to 3T
Caramel-Caramelize 1/4 C sugar gradually add scalded milk and mix well
Coconut-Add 1 C moist coconut to filling. Sprinkle 1/2 C over meringue before browning 
Chocolate-Increase sugar to 1 C, add 6 T Cocoa powder to dry ingredients, increase butter to 3T

Meringue:
3 egg whites
6 T sugar
-Beat with an electric mixer until stiff peaks form. 
-Gently spread over the cream filling, using the back of a spoon to create peaks. 
-Bake at 350 until meringue in toasted 12-15 minutes.