Zwieback Pie

Directions

1. Cream butter and brown sugar.
2. Add cinnamon and zwieback and blend thoroughly.
3. Cover bottoms of large deep pie pans with part of mixture and reserve rest for tops of pies.
4. For filling: blend sugar, salt and cornstarch.
5. Add boiling water and boil until thick and transparent, stirring constantly.
6. Beat egg yolks, add milk and stir slowly into first mixture.
7. Set over boiling water and cook until mixture is thick enough to hang from side of spoon.
8. Add vanilla and pour into zwieback crust.
9. Cover with meringue made of the 1 1/2 dozen egg whites (see recipe) and top with remainder of zwieback mixture.
10. Bake in a slow oven (325f) until brown, about 20 minutes.