Meringue Cream Pies

Whisk together sugar and flour well in small saucepan.  (This is a very important step!  It ensures a smooth filling.)  Add milk and whisk well.  Heat over medium heat until sauce boils and thickens.  Add egg yolks and boil for one additional minute to cook the eggs.  Remove from heat and add butter and vanilla.  Mix by hand until butter is completely melted.  Stir in fruit or cocoa, then pour into pie crust which has been pre-baked.

For meringue, beat egg whites in a chilled bowl.  When they are foamy, add sugar.  Continue to beat.  When they reach the soft peak stage, add cream of tartar to stabilize.  Continue beating until the whites are stiff, but not dried out.

Pour beaten egg whites over pie filling, and spread to cover the entire pie and the crust.  Use the back of a spoon to create peaks on the meringue.  If it’s a coconut pie, you can sprinkle additional flaked coconut over meringue.  Bake at 375° for 10 minutes or until meringue is lightly browned.  Cool at least 30 minutes before serving.

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