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VANILLA CREAM PUDDING AND PIE FILLING

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.

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