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PREPARATION:Combine the sugar, flour, and salt in the top of a double boiler over
boiling water; stir in milk slowly. Continue cooking, stirring constantly,
until thickened. Cover and cook 10 minutes longer, stirring occasionally.
Lightly beat the egg yolks in a separate bowl. Add about 1/4 to 1/3 of the
hot mixture to the egg yolks, stirring quickly, then add the egg yolk
mixture back to the pan. Cook for about 1 more minute. Add butter and
vanilla; cool. Place filling in pastry shell and garnish with whipped
cream or cover with meringue made from the egg whites. If you cover with meringue, bake at 325 degrees for about 15 to 20 minutes, or until meringue is nicely browned.
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