1 pk Royal Vanilla Pudding;
-(regular size)
2 ts Ground cinnamon
2 c Milk
1 Pastry shell; (8-inch) baked
-and cooled
2 Egg whites
1/4 c Sugar
Combine Royal Vanilla Pudding and ground cinnamon. Gradually add milk,
stirring to keep mixture smooth. Cook over medium high heat, stirring
steadily, until pudding comes to a full boil. Cool, about 10 minutes. Pour
into baked and cooled pastry shell. Beat egg whites until foamy. Gradually
add and beat in sugar. Beat until peaks hold. Top pie with meringue; spread
and seal well to crust. Bake in hot oven (4250F.) about 5 minutes. Cool at
room temperature for 30 minutes, then chill until firm. Makes one 8-inch
pie.
Yields
1 Servings