9 inch baked pie shell
2/3 c. sugar
2/3 c. all purpose flour
1/4 tsp. salt
2 c. milk
4 eggs (separated)
1 1/2 tsp. vanilla extract
3/4 c. dairy sour cream
1 c. sliced fresh strawberries
1/4 tsp. cream of tartar
1/2 c. sugar

Combine 2/3 cup sugar, flour and salt in a 2 quart saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until thickened and mixture comes to a boil. Boil and stir 1 minutes. Remove from heat and stir a small amount of hot mixture into egg yolks; return all to saucepan. Cook over low heat until thickened, about 2 minutes. Do not boil. Remove from heat and stir in vanilla. Gently fold in sour cream, a small amount at a time. Cover and cool to lukewarm. Meanwhile, line bottom of pie shell with strawberries. Spoon filling over strawberries. Preheat oven to 350 degrees. Beat egg whites and cream of tartar until frothy. Gradually add 1/2 cup sugar and continue beating until stiff peaks form. Spread meringue over filling, making sure that meringue covers filling completely and is sealed to crust. Bake until lightly browned, about 5 minutes. Remove from oven and chill 3 to 4 hours before serving.