Coffee Meringue Cream Pie

Coffee Meringue Cream Pie 1 9-inch single pastry shell, baked & cooled (your favorite) 1 c granulated sugar 1/4 c all-purpose flour 1/8 tsp salt 1 c half and half 1 c freshly brewed strong coffee 3 egg yolks, well beaten (reserve whites for meringue) 4 Tbsp butter 1 tsp pure vanilla extract MERINGUE 3 egg whites, stiffly beaten 1/8 tsp salt 1/4 tsp cream of tartar 6 Tbsp granulated sugar For Filling: In medium saucepan, combine sugar, flour, and salt. Stir in half and half and hot coffee, mixing until smooth. Cook over medium-high heat until thickened, stirring constantly. Quickly stir in 1/3 cup hot mixture slowly into egg yolks; return to saucepan. Cook and stir 1 minute, then remove from heat. Stir in butter and vanilla extract until butter is melted. Spread evenly into baked & cooled pie shell. Set to cool. Preheat oven to 375F for meringue. For Meringue: Using electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, and sugar, beating until stiff and shiny. Quickly spread over filling to the edge. Bake 10 minutes or until light golden brown. Cool to set up in the refrigerator for 2 hours.