3 Egg whites
1 c Sugar
2 ts White vinegar
3 Egg yolks; beaten
1/2 c Sifted sugar
1 tb Flour
1 c Milk
1 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped
Beat egg whites until stiff, add sugar gradually, then vinegar. Bake
in a greased 9″ oven-proof pie dish for 1 1/2 hours at 300 degrees F.
on second rack of oven. Cool.
Cook all ingredients except strawberries and heavy cream in top of
double boiler, stirring constantly, until thick. Pour custard into
meringue crust. Cool. Cover with sliced strawberries. Top with
whipped cream. Garnish with whole strawberries.