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    Caramel Cream Pie

    Source of Recipe


    2-1/4 cup sugar
    1/4 cup flour
    5 eggs, separated
    2 cups milk
    1/4 cup butter
    1 teaspoon vanilla
    2 (9-inch) baked pie shells
    1/4 cup slivered toasted almonds

    Spread 2 cups sugar in heavy skillet; stir over low heat until
    sugar is melted and browned. Cool slightly. Blend flour into
    sugar. Beat egg yolks; stir in milk. Add to flour mixture,
    stirring. Cook over low heat, stirring constantly, until thickened.
    Add butter and vanilla; cool to room temperature. Beat egg whites
    until foamy; add remaining sugar gradually, beating until stiff
    and glossy. Pour filling into pie shells; spread meringue over
    filling. Sprinkle with almonds. Bake at 350 degrees until meringue
    is lightly browned.

    Yield: 2 pies (12 servings)




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