Coffee Cream Pie

By Bailey1_

Ingredients

• 14 ounce can sweetened condensed milk
• 3 eggs, separated
• 1 tablespoon flour (all purpose or self rising)
• 1/4 stick butter
• 2 servings of instant coffee (enough to make two cups, check package directions for amount)
• regular size graham cracker crust (not deep dish)
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla
• 1/4 cup sugar (for meringue)

Preparation

Step 1

In medium sauce pot, combine butter, condensed milk, egg yolks, instant coffee, and flour. Stir this constantly over medium high heat until noticeably thicker, about ten minutes. Remove from heat, stir in vanilla. Pour into shell and set aside.
Place egg whites in clean bowl and beat with electric mixer until white and foamy. Add sugar. Continue to beat until stiff peaks form. Spoon over top of pie and spread to cover the top, making sure that meringue touches edges of pie crust all around to prevent shrinking while baking.
Bake at 325 for fifteen minutes, or until meringue is golden brown. Allow to cool and then cover and refrigerate until thoroughly chilled before serving.