Vanilla Cream Pie

• 1 baked 9 inch pie shell
• 3 egg yolks
• 2 cups milk
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

MERINGUE TOPPING

• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

METHOD

Preheat oven to 325°F

Whisk the egg yolks in the milk until blended, then combine in a medium saucepan with sugar, cornstarch, vanilla and salt. Mix thoroughly.

Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Boil, stirring constantly to prevent scorching, for 1 minute.

Remove from heat. Pour into pie crust.

Cool to room temperature. Make meringue while pie is cooling.

MERINGUE TOPPING: Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume.

Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.

Continue beating, adding sugar gradually, until whites hold a stiff peak. Pile lightly on top of pie filling. Spread to edges of crust. Bake in a oven until lightly browned (10-15 minutes). Cool before serving.

Yield: 1 pie

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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