Vanilla Cream Pie
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Egg yolk||1 , slightly beaten|
|Baked pastry shell||2 (5 Inch)|
In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk.
Cook and stir till mixture thickens and boils; cook and stir 1 minute longer.
Remove from heat.
Stir small amount of hot mixture into egg yolk.
Return to hot mixture; cook 2 minutes, stirring constantly.
Remove from heat; add butter and vanilla.
Pour into pastry shells.
For Meringue: Beat 1 egg white with dash cream of tartar and 1/4 teaspoon vanilla to soft peaks.
Gradually add 2 tablespoons sugar, beating to stiff peaks.
Spread atop pies, sealing to edges of pastry.
Bake in moderate oven (350Â°) for 10 to 12 minutes or till meringue is golden.