Vanilla Cream Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Enriched flour/3 tablespoons cornstarch||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Egg yolks||3 , slightly beaten|
|Baked 9 inch pastry shell||1|
|Meringue||2 Cup (32 tbs) (1 Recipe)|
In saucepan, combine sugar, flour, and salt; gradually stir in milk.
Cook and stir over medium heat till mixture boils.
Cook 2 minutes longer; remove from heat.
Stir small amount hot mixture into yolks; return to hot mixture; cook and stir 2 minutes.
Remove from heat.
Add butter, vanilla; cool to room temperature.
Pour into pastry shell.
Meringue: Beat 3 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar till soft peaks form.
Gradually add 6 tablespoons sugar, beating to stiff peaks.
Spread over filling, sealing to pastry.
Bake at 350Â° about 12 to 15 minutes.