1 c. sugar, divided
1/2 c. cake flour
1/8 tsp. salt
2 c. milk
2 egg whites, stiffly beaten
1 tsp. vanilla
1 10-in. pie shell, baked
1/2 pt. whipping cream
Cook 3/4 c. sugar, flour, salt, and milk in a double boiler until thick, stirring constantly. Beat egg whites until stiff, adding remaining 1/4 c. of sugar. Fold egg mixture into cooked mixture along with the vanilla. Pour into a baked and cooled pie shell; top with whipping cream. Chill overnight before serving.
Note: If you do not have cake flour, you may substitute 1/2 c. regular flour, minus 2 tbsp. and add 2 tbsp. cornstarch, to replace the flour you removed!
