Cooking for Daily Living
Pies
Vanilla Cream Pie

Baked pastry shell (9 inch)

Mix together:
1/4 c. corn starch
1/2 c. sugar
1 1/2 c. cold water

Stir and cool over medium heat ‘til thick and add:
1 c. evaporated milk
1/2 tsp. vanilla
1 beaten egg

Let cool a moment and pour into baked pie shell. Serve cool with whipped creamy or top with vanilla flavored meringue.

Meringue:
Beat 2 large or 3 small egg whites with 1/8 tsp. salt ‘til quite stiff. Fold in 1/8 c. sugar. Pile on top of pie spreading only as necessary. Bake 25-30 minutes at 275°F turning up heat to 300°F for the last few minutes, if necessary, to brown.