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3/4 c. sugar
1/3 c. self-rising flour
dash of salt
2 c. milk
3 beaten egg yolks
2 Tbsp. butter
1 tsp. vanilla

For Pie:
1 (9-inch) baked pie crust

3 egg whites
1/4 tsp. cream of tartar
4 Tbsp. sugar

In a saucepan, stir together the sugar, flour and salt. Slowly stir
in the milk and egg yolks. Cook over low heat, stirring constantly,
until the mixture thickens. Remove from heat; add butter and
vanilla. Pour into bowls to cool. Pat waxed paper onto the surface
of the pudding to prevent a crust from forming.

For Pie: After pudding cools, pour into pie crust. Preheat oven to
350 degrees.

Make meringue by beating egg whites with the cream of tartar until
soft peaks are formed. Add 1 tablespoon sugar at a time, beating
constantly, until the whites form stiff peaks. Spoon meringue over
pie filling, spreading it out to touch the crust all around. Bake
until brown, 10 to 12 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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