2 c. sugar
1 tbsp. flour
1 c. sweet cream
1 c. butter
6 eggs, beaten

Mix sugar, flour and cream with the butter and beat until light and frothy. Add beaten eggs. Pour into a deep dish unbaked 9-inch pastry lined pan. Bake as for custard pie about 40 minutes, starting with a hot oven (15 minutes - 450 degrees) then reduce temperature for the remainder of the baking (350 degrees).

For the meringue use 3 egg whites and six scant tablespoons of sugar. Beat the egg whites until stiff, then add sugar, 2 tablespoons at a time, beating well after each addition. Spread on pie and bake at 350 degrees for about 20 minutes.