1 egg white
2 tbsp. sugar
1 egg yolk
2 c. milk
2-3 tbsp. sugar
1/8 tsp. salt
3 tbsp. quick cooking tapioca
1 tsp. gelatin
1/2 tsp. vanilla
Vanilla wafer crumb crust
Sweetened sliced peaches
Whipped cream (optional)

Beat egg white until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time and continue beating with rotary egg beater until mixture will stand in soft peaks. Set aside.

Mix egg yolk with about 1/4 cup of the milk in saucepan. Add 2 or 3 tablespoons sugar, salt, tapioca, gelatin and remaining milk. Place over medium heat. Cook until mixture comes to a boil, stirring constantly (about 5-8 minutes).

Pour small amount of hot tapioca mixture gradually on beaten egg white, blending well. Then quickly add the remaining mixture, stirring constantly. (The hotter the tapioca and the faster it is blended, the thicker and fluffier the filling will be.) Add vanilla and blend well. Cool 20 minutes, stir and pour into prepared crumb crust. Chill until firm. Serve, garnished with peaches and whipped cream.