2 tbsp. butter
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
1 (12 oz.) can evaporated milk
1/2 cup water
2 eggs yolks, beaten
2 1/2 tsp. vanilla or almond extract
1 (20 oz.) can cherry pie filling, drained (reserve syrup)
1 (9-inch) pre-baked pie shell

Place butter, sugar, cornstarch and salt in a double boiler. Stir in 1 can evaporated milk diluted with 1/2 cup water. Cook for 20 minutes, stirring frequently.

Remove from heat and stir in 2 beaten egg yolks. Return to heat and cook for 2 minutes longer. Add vanilla or almond extract and cool.

Drain cherry pie filling and place in the bottom of a 9-inch pre-baked pie shell (or two small shells) and cover with the cooled custard.

MERINGUE TOPPING:

2 egg whites
4 tbsp. sugar
1/4 tsp. cream of tartar

Beat egg whites until foamy, add sugar, a little at a time and cream of tartar; continue beating until mixture stands in peaks. Pile lightly on hot filling and brown lightly under broiler.

Serve with reserved cherry syrup.

Submitted by: Lori King