Caramel Cream Pie
|Sugar||2 3⁄4 Cup (44 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Eggs||5 , separated|
|Milk||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|9 inch baked pie shell||2|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Spread 2 cups sugar in heavy skillet; stir over low heat until sugar is melted and browned.
Blend flour into sugar.
Beat eggs yolks; stir in milk.
Add to flour mixture, stirring.
Cook over low heat, stirring constantly, until thickened.
Add butter and vanilla; cool to room temperature.
Beat egg whites until foamy; add remaining sugar gradually, beating until stiff and glossy.
Pour filling into pie shells; spread meringue over filling.
Sprinkle with almonds.
Bake at 350 degrees until meringue is lightly browned.