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Date and Nut Cream Pie

1 baked 8-inch pie shell
1/2 cup sugar
1/2 tsp. salt
2 tbsp. cornstarch
2 cups rich milk
2 egg yolks, slightly beaten
2 tsp. butter
1 tsp. vanilla
3/4 cup chopped dates
1/2 cup chopped pecans
1/2 cup maraschino cherries

Mix suar, salt and cornstarch in saucepan. Slowly stir in milk. Boil 1 minute over medium heat, stirring constantly. Remove from heat. Stir half of mixture into egg yolks, then blend into hot mixture in saucepan. Boil 1 more minute, stirring constantly. Remove from heat. Blend in butty and vanilla. Cool. Blend in chopped dates, chopped pecans, and cherries. Top with whip cream if desired.