Instructions: Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium heat, then cook for 1 minute. The filling should be very thick. Pour the filling into the pie crust and press a sheet of plastic wrap directly onto the surface. Immediately prepare: Soft Meringue Topping:
In a very small saucepan or heatproof 1 cup measure, throroughly mix: 1 tbsp cornstarch
1 tbsp sugar
Gradually stir in, making a smooth, runny paste: 1/2 cup water

Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove this thick, translucent paste from the heat and cover with a lid or saucer. In a clean, grease-free glass or metal bowl, beat on medium speed until foamy:
4 large egg whites (1/2 cup) at room temperature Add and beat until soft but definite peaks form: 1/2 tsp vanilla
1/4 tsp cream of tartar
Very gradually beat in:
1/2 cup sugar, preferably superfine

Beat on high speed until the peaks are very stiff and glossy but not dry.

Reduce the speed to very low and beat in the cornstarch paste 1 tablespoon at a time. When all the paste is incorporated, increase the speed to medium and beat for 10 seconds. Remove the plastic wrap from the pie and spread the meringue on top, anchoring it to the edge of the crust at all points. Bake for 20 minutes at 325 deg. Let cool completely on a rack, then refrigerate. Store the pie in the fridge for up to three days. Serve at room temperature or cold.

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