4 1/2 tbsp. cornstarch
1/2 c. sugar
1 1/2 c. boiling water

Cook, stir until thick. Beat 3 egg whites until stiff with 3 tablespoons sugar. Pour first mixture over egg whites and beat on low. Add 1/1 2 teaspoons vanilla and 3/4 teaspoons almond. Pour into graham cracker crust. Chill until set. Serve with whipped cream. Very good, get fat.