Quick Vanilla Cream Pie
|Baked pastry shell||1 (9 Inch)|
|Corn starch||3 Tablespoon|
|Milk/Half-and-half||2 Cup (32 tbs)|
|Egg yolks||3 , slightly beaten|
|Cream of tartar||1⁄4 Teaspoon|
Combine sugar, corn starch and salt in 2-quart bowl.
Gradually stir in milk.
MICROWAVE 8 MINUTES on '8', or until thickened, stirring twice with wire whip.
Stir a little of the hot mixture into egg yolks.
Blend warmed yolks into hot mixture.
MICROWAVE 2 MINUTES on '8', or until custard coats a metal spoon, stirring once.
Stir in butter and vanilla until butter melts.
Pour into baked pie shell.
Beat egg whites with cream of tartar until foamy.
Gradually beat in sugar.
Continue beating until stiff peaks form.
Gently spread meringue over cream filling, sealing meringue to edges of crust.
Brown under conventional broiler.