-
1
Prepare and bake the pie shell; allow to cold.
-
2
In a medium saucepan, combine the sugars, cornstarch and salt; mix well.
-
3
Gradually stir in the lowfat milk, mixing till completely smooth.
-
4
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly.
-
5
Remove from the heat.
-
6
Stir half of the warm mix into the egg yolks, mixing well; pour back into the saucepan.
-
7
Bring back to boiling, stirring; boil 1 minute longer.
-
8
Remove from heat.
-
9
Stir in the butter and vanilla; pour immediately into the pie shell.
-
10
Preheat oven to 400.
-
11
Meanwhile make the meringue.
-
12
For meringue, beat the egg whites till frothy with the cream of tartar.
-
13
Gradually beat in the sugar.
-
14
Beat the whites till stiff and glossy.
-
15
Spread the meringue over the hot filling, sealing at edge of the crust.
-
16
Bake 7 to 10 min or possibly till meringue is golden brown.
-
17
Cold on wire rack for 1 hour before serving.
