Chiffon Cream Pie

Directions

1. 1
   Beat egg white in a fairly large bowl until foamy.
2. 2
   Add the sugar, a little at a time, while beating to form a meringue.
3. 3
   Set aside.
4. 4
   Mix egg yolk into pie mix very carefully until no lumps can be seen.
5. 5
   Stirring constantly, add milk and cook on medium-high heat until mixture comes to a boil.
6. 6
   Fold into meringue and let cool.
7. 7
   Pour onto a baked and cooled pie shell. Mixture thickens as it cools.