See below ingredients and instructions of the recipe
1 c Chopped, cooked, pitted 1 ts Corn-starch
-prunes 1 c Thin cream
2 tb Lemon juice or vinegar 2 Eggs
1/2 c Sugar 1/8 ts Salt
Combine 6 tablespoons sugar, corn-starch, and salt. Add cream,
well-beaten egg yolks, and prunes. Mix thoroughly. Cook over hot
water until thick and smooth. Add lemon juice. Pour into baked
pastry shell. Cover with meringue made of egg whites and 2
tablespoons sugar. Bake in slow oven (325 F) 20 minutes.
Mrs. Edward Rowe, Fort Benton, MT.
Submitted By LAWRENCE KELLIE On 03-04-95