4 1/2 tbsp. cornstarch
3/4 c. sugar
1 1/2 c. boiling water
3/8 tsp. salt
3 egg whites
3 tbsp. sugar
1 1/2 tsp. vanilla
9 inch baked pie shell
1/2 pt. whipped cream
1/2 sq. chocolate shaved or grated

Mix cornstarch and sugar in pan or top of double boiler, add boiling water and stir constantly while cooking, about 10 minutes. This mixture will be very thick similar to glue. Add salt to egg whites and beat until stiff, add sugar and vanilla. Pour hot cornstarch mixture slowly over egg whites, beating constantly. Cool slightly and fill pie shell. Refrigerate and top with whipped cream and chocolate. This pie may be tinted for special occasions. Keeps well overnight.