1 deep pie crust
5 eggs
3/4 c. sugar
3/4 c. molasses
2 tbsp. butter
2 tsp. vanilla

Beat well 5 egg yolks, 2 egg whites (save 3 egg whites for meringue), sugar, molasses, butter and vanilla. Pour into unbaked pie shell and bake 10 minutes at 400 degrees. Reduce heat to 300 degrees and bake until mixture is set. When crust browns to color desired, cover edge of crust with foil or the rim of a pie shell to prevent further browning. Add meringue while pie is hot. Use favorite meringue recipe, but this is mine.

MERINGUE:

3 egg whites
1 tsp. ice water
1/4 tsp. cream of tartar
6 tbsp. sugar

Add ice water to egg whites and beat until frothy. Add cream of tartar and beat until it forms peaks. Add sugar 1 tablespoon at a time beating well after each addition. After all sugar has been added, beat until meringue is stiff and glossy. Spread meringue on the hot pie so as to leave deep swirls on the top and to touch the rim of the crust all around. This prevents shrinking. Bake at 350 or 400 degrees until a golden brown.

A wire whip seems to do better than an electric mixer, but latter does all right and is much quicker and easier.