CUSTARD MERINGUE PIE RECIPE

2 prepared 9 inch pie shells
3 cups milk
3/4 cup flour
3/4 stick margarine
6 eggs, separated
1 1/2 cup sugar plus 1 cup for the egg whites
1 teaspoon vanilla

1.
Separate egg yolks from whites. Put white in a large mixing bowl to beat later.

2.
In a heavy saucepan, put egg yolks and beat with fork. Add 3 cups milk. Stir well. In a separate bowl,
mix sugar and flour together. Add the sugar/flour mixture to the egg yolks mixture. Cook over medium
heat, stirring constantly until the filling is extra thick.

3.
Remove from the heat. Add vanilla and margarine. Stir well. Set aside to cool while you beat the egg
whites until stiff and peak forms. Add 1 cup sugar and again beat well until whites form stiff peaks.
Add 1/2 of the egg white mixture to cooled pie filling. Beat on low speed with electric mixer until well
blended. Pour into the 2 pie shells. Spread the rest of the egg white mixture onto the top of the
filling. Bake at 400°F until the white top turns brown. Slice and serve.