1 crust pie pastry
1 lb. dried prunes (with stones)
3/4 c. sugar
2 c. light cream or milk
4 whole eggs, separated
2 extra egg whites

Roll out pastry and line a 10 inch pie plate. Stew prunes with 1/4 cup sugar in water barely to cover until tender. Drain and mash to make 2 cups pulp. Add cream and well beaten egg yolks. Pour into pie plate. Bake 400 degree oven 10 minutes. Reduce to 325 degrees and bake until crust is golden, about 35 minutes. Cool and chill.

Beat egg whites until they look creamy and show mark of withdrawn beater. Beat in 1/2 cup sugar, a little at a time, until meringue is stiff and smooth. Rub a little of the whites between your fingers; if you still feel the sugar granules, continue to beat until the meringue is smooth.

Heap meringue on chilled pie, spreading it to the edges but keeping higher in the center.

Bake 425 degrees until edges of meringue are lightly browned, about 7 minutes. 8 servings. Really scrumptuious!