Deluxe Cream Pie

Ingredients

2 cups Roberts Milk 2/3 cup sugar 1/4 cup sifted flour 1/4 teaspoon salt 3 Roberts Eggs, separated 2 tablespoons Roberts Butter 2 teaspoons vanilla extract Egg White Meringue 1-8 inch baked crust

Preparation

Scald 1 1/2 cups milk; cool to lukewarm. In a heavy saucepan, mix together sugar, flour and salt; add remaining cold milk, stirring well. Gradually add scalded milk; stirring constantly. Bring mixture to a boil; reduce heat and cook about 3 minutes, stirring constantly. Stir about 3 tablespoons of the hot mixture into slightly beaten egg yolks (reserve egg whites for Meringue). Immediately blend egg yolk mixture into hot mixture; cook an additional 2 to 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla extract until well-blended. Cover filling and set aside to cool slightly; stir occasionally. Prepare Egg White Meringue. Spoon filling into baked pie crust; spread Meringue over filling, sealing to edge of crust. Bake at 400 for 10 to 15 minutes, or until Meringue is nicely browned; cool. (Keep refrigerated.)

Yield: one 8 inch pie

Notes:

Cream pies are nutritious and delicious. Make them with fresh Roberts Milk.