Celestial Vanilla Pie

This high pie has unusual, delicate fluffy filling with caramel on top


  • Baked 9" pie shell
  • tblsp. cornstarch
  • 1 c. sugar
  • c. boiling water
  • ½ tsp. salt
  • 3 egg whites
  • tsp. vanilla
  • Caramel Sauce
  • ½ c. heavy cream, whipped
  • ½ square unsweetened chocolate, coarsely grated


  • Combine cornstarch and ¾ c. sugar in saucepan. Add boiling water, stirring constantly; continue to cook and stir until thick and clear, 10 to 12 minutes.
  • Add salt to egg whites and beat until stiff. Add 3 tblsp. of remaining sugar and vanilla, beating until egg whites are creamy.
  • Pour hot cornstarch mixture over egg whites, beating constantly. Cool slightly and pour into pie shell, heaping filling high. Chill at least 2 hours.
  • Just before serving, spoon thin Caramel Sauce over filling in pie to cover; then top with whipped cream sweetened with remaining 1 tblsp. sugar. Sprinkle with grated chocolate.