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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 Meringue: 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |