1 baked pie shell
1 can cherry pie filling
1 c. sugar
2 c. milk
1/4 c. butter
2 tbsp. heaping cornstarch
2 egg yolks (beaten)
1 tsp. vanilla

MERINGUE:

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

Line baked pie shell with cherry filling. Mix sugar and cornstarch in pan, then add 2 cups milk and cook over low to medium flame, stirring constantly to avoid scorching. When mixture thickens, remove from burner. Add beaten egg yolks, butter and vanilla. Stir well. Pour over pie filling.

Meringue: Beat egg whites until stiff, add cream of tartar and add sugar, one tbsp. at a time and beat until stiff. Cover pie and brown in oven.