Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Mix dry ingredients with a little of the milk. Add rest of milk. Cook over boiling water,
stirring until thick. Cover and cook 15 minutes longer, stirring occasionally. Add a little of
the hot mixture to egg yolks. Pour back and cook a few minutes longer. Add butter or margarine
and vanilla. Pour filling into pastry shell, cool slightly, and cover with meringue*. Bake at
325° F. (slow oven) until meringue is brown and firm.
Beat egg whites with salt until stiff. Beat in sugar slowly until smooth and glossy.