Prepare pie shell by baking according to package directions.

For stovetop cooking: Stir together sugar, cornstarch, and salt in a saucepan.

Blend milk and egg yolks; gradually stir into the sugar mixture.

Cook over medium heat, stirring constantly, until the mixture thickens and boils.

Boil and stir for 1 minute.

Remove from heat; blend in butter and vanilla.

Immediately pour into the baked pie shell; press plastic wrap onto the filling to prevent a skin from forming.

Chill pie thoroughly, for at least 2 hours.

If desired, serve pie with sweetened whipped cream.

For microwave cooking: Stir together sugar, cornstarch, and salt in a microwave-safe glass mixing bowl.

Blend milk and egg yolks; whip well with a whisk.

Cook on high for 2 minutes, then remove and use a wire whip to blend well. Return to microwave for 2 more minutes.

Continue this process until the mixture is of pudding consistency.

Blend in butter and vanilla.

Immediately pour into the baked pie shell; press plastic wrap onto the filling.

Chill thoroughly, for at least 2 hours.

If desired, serve with sweetened whipped cream.

For Chocolate Cream Pie: Follow the vanilla cream pie recipe, but increase sugar to 1 1/2 cups and cornstarch to 1/3 cup.

Omit butter and stir in 2 ounces of melted unsweetened chocolate with the vanilla.

For Coconut Cream Pie: Decrease vanilla to 2 teaspoons and stir in 1 cup of flaked coconut.

Sprinkle flaked coconut over whipped cream on the pie.

For Banana Pudding: Make the vanilla cream pudding.

Cool for 15-20 minutes.

While cooling, line the bottom of a pan with vanilla wafers and top with sliced bananas.

Cover with the cooled pudding.

Top with heavy cream (for every 8 oz of heavy cream, add 4 teaspoons of sugar -- whip until stiff).

Crush a few wafers and sprinkle on top.