Recipe: Walnut Cream Pie (custard filling, meringue topping)

WALNUT CREAM PIE

1/2 cup flour
1 cup brown sugar
1/4 teaspoon salt
1 1/2 cups milk, divided use
3 eggs, separated
1/2 cup walnuts
2 tablespoons butter
1 teaspoon vanilla, divided use
1 baked pie shell
6 tablespoons granulated white sugar

In bowl, combine flour, brown sugar, salt and 1/2 cup milk. Set aside.

In top of double boiler, heat 1 cup milk. Slowly whisk flour mixture into milk. Whisk egg yolks and add small amount of milk mixture to eggs. Slowly add eggs to milk mixture, stirring well. Allow custard to cook until it begins to thicken.

Add walnuts, butter and 1/2 teaspoon vanilla. Pour into prepared pie shell.

Preheat oven to 325 degrees.

TO PREPARE THE MERINGUE:
Beat egg whites until frothy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Add remaining 1/2 teaspoon vanilla. Spoon onto pie, spreading to crust edge to seal filling.

Bake for 15 to 18 minutes or until nicely browned.

Source: Community cookbook, unknown title