This recipe makes two 9 inch pies. Cook pie shells first. Melt butter, add dry ingredients, add 2 whole eggs and six egg yolks. Save other egg whites for meringue. Add milk & vanilla last. Mix all well with a whisk. Cover with paper towel, cook in microwave for three minutes and stir. Cook for a total of 12 minutes, stirring after each 3 minute interval. Depending upon your microwave, twelve minutes should yield a stiff (grainy) pudding like texture.
Pour into pie shells.
Allow egg whites to sit at room temperature until you need to prepare the meringue. Beat 6 egg whites until stiff. Add one tablespoons of sugar for each egg white. Add 2-3 drops of vanilla. If not stiff add a pinch of salt or cream of tartar. “Ice” pies with meringue and brown in oven.