Yield: 1 Servings
|1 pack||Royal Vanilla Pudding; (regular size)|
|2 teaspoons||Ground cinnamon|
|1 \N||Pastry shell; (8-inch) baked and cooled|
|2 \N||Egg whites|
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.
Recipe by: All American Royal Desserts - 1968 Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 24, 1998