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Strawberry Cream Pie

2 cups milk
2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 cups strawberries, sliced
2 large egg whites
1 cup powdered sugar
1 (9-inch) baked pie shell

1. In a saucepan over medium scald 2 cups milk or until tiny bubbles form around the edge of the pan. In another saucepan combine 2/3 cup sugar, 1/2 cup flour, and 1/2 teaspoon salt. Blend in the milk gradually to the flour mixture. Cook over low heat until thickened, stirring constantly.
2. In a bowl beat 2 egg yolks. Stir a small amount of the hot milk and flour mixture into the beaten egg yolks then return to the hot mixture. Cook for 1 minute then stir in 2 tablespoon butter and 1 teaspoon vanilla; cool.
3. Slice 4 cups strawberries; reserving 1 cup for garnish. Place the remaining strawberries in a 9-inch baked pie shell. Spread the custard on top. Combine 2 egg whites, 1 cup powdered sugar, and the reserved berries. Beat until stiff peaks form then spread the mixture over the pie. Chill.

Makes 8 servings.