In 2-qt saucepan, mix together 2/3 cup sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in egg yolks, slightly beaten. Stirring constantly, bring to boil over medium-low heat and boil 1 minute. Remove from heat; stir in vanilla. Cover surface with waxed paper or plastic wrap. Cool slightly (no longer than one hour). Put filling in pie shell. In bowl, with mixer at high speed, beat egg whites until stiff peaks form. Gradually beat in 6 tbsp. sugar. Spread over filling sealing to edge of crust. Bake at 350°F for 15-20 minutes, until lightly browned. Cool at room temperature away from drafts.
Instructions
In 2-qt saucepan, mix together 2/3 cup sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in egg yolks, slightly beaten. Stirring constantly, bring to boil over medium-low heat and boil 1 minute. Remove from heat; stir in vanilla. Cover surface with waxed paper or plastic wrap. Cool slightly (no longer than one hour). Put filling in pie shell. In bowl, with mixer at high speed, beat egg whites until stiff peaks form. Gradually beat in 6 tbsp. sugar. Spread over filling sealing to edge of crust. Bake at 350°F for 15-20 minutes, until lightly browned. Cool at room temperature away from drafts.
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