In 2 or 2 1/2 qt. mixing bowl or casserole, combine sugar, cornstarch, flour and salt. Stir in milk. Microwave at high power 7 to 10 minutes, or until thickened, stirring every 3 minutes.
Stir about 1/2 cup mixture into yolks. Return to mixture in casserole, stirring well. Microwave 1 to 2 minutes, or until thick. Stir in butter. Cool slightly and stir in vanilla. Pour into baked and cooled pie shell.
Spread meringue over hot filling; seal to edge. Bake at 350º for 12 to 15 minutes or until golden. Cool on wire rack. Cover, chill to store.
Place 2 sliced bananas onto the bottom of the cooled pie crust. Pour vanilla pudding over bananas; spread with meringue and bake as above.
Increase sugar to 2/3 cup and add 2 oz. unsweetened chocolate squares to milk mixture. (May substitute unsweetened cocoa powder to equal 2 oz.) Spread with meringue and bake as above.
Stir 1 c. flaked coconut (or more) into mixture before microwaving. Add 1/4 t. almond extract with vanilla. Spread with meringue, sprinkle with coconut and bake as above.
In a small mixer bowl beat the egg whites, vanilla, and cream of tarter at medium speed of electric mixer about 1 minute or till soft peaks form.
Gradually add the sugar, about 1 T. at a time, beating at high speed of electric mixer about 4 minutes more or till mixture forms stiff glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage.
Bake 350º 12-15 minutes or till golden OR as directed in individual pie recipe.