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4 eggs, separated
1 c. sugar
1 Tbsp. all-purpose flour
1/4 c. butter or margarine,
1 c. milk
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1 unbaked (9-inch) pastry
1/2 tsp. cream of tartar
1/2 c. sugar
1 tsp. vanilla extract

Place egg yolks in a large mixing bowl; beat until
frothy. Add 1 cup sugar, flour and butter; beat well. Stir in
milk, 1 teaspoon vanilla and nutmeg. Pour mixture into pastry
shell. Bake at 325 degrees for 50 minutes or until a knife inserted
in center comes out clean.
Beat egg whites (at room temperature) and cream of
tartar until foamy. Gradually add 1/2 cup sugar, 1 tablespoon
at a time, beating until stiff peaks form and sugar dissolves.
Beat in 1 teaspoon vanilla. Spread meringue over filling,
sealing to edge of pastry. Bake at 350 degrees for 10 minutes or
until meringue is lightly browned. Cool before serving.
Yields one 9-inch pie.

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