Vanilla Cream Pie

I had a difficult time finding a dessert recipe for a holiday dinner. Everything seems to have fruit someone with interstitial cystitis can't eat or uses chocolate, another enemy. I finally found a simple solution, vanilla cream pie. The pie is pretty easy to make, but the simplicity doesn't reflect in the rich flavor. My only suggestion would be to NOT attempt to whip the meringue by hand.

Vanilla Cream Pie

Makes one pie

Pie Ingredients:
1 baked 9 inch pie shell
3 egg yolks
2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt

Meringue Topping:
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
4 tablespoons sugar

Pie:

• Preheat oven to 325°F
• Whisk the egg yolks in the milk until blended, then combine in a medium saucepan with sugar, cornstarch, vanilla and salt. Mix thoroughly.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Boil, stirring constantly to prevent scorching, for 1 minute.
• Remove from heat. Pour into pie crust.
• Cool to room temperature. Make meringue while pie is cooling.

Topping:

• Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume.
• Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.
• Continue beating, adding sugar gradually, until whites hold a stiff peak.
• Pile lightly on top of pie filling. Spread to edges of crust. Bake in a oven until lightly browned (10-15 minutes).
• Cool before serving.