3/4 c. white sugar
Dash of salt
2 tbsp. cornstarch
1 tbsp. flour
1 c. plus 1 tbsp. hot water
3 (lg.) egg whites
1 tsp. vanilla
1 baked pie crust
12 oz. Cool Whip
Halved maraschino cherries
1/4 c. chopped nuts

Mix and cook until thickened the first 5 ingredients. Remove from heat and cool slightly.

While mixture is cooling, beat 3 egg whites until stiff with 1 teaspoon vanilla.

Fold warm mixture into egg whites. Pour into baked pie crust. Cover with plastic wrap and cool in refrigerator 1/2 hour. Before serving, top with whipped cream, maraschino cherry pieces, and chopped nuts. Store unused portion in refrigerator.