In 2-qt saucepan stir together first 2 ingredients, gradually stir in water until smooth and stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minutes.
Remove from heat. Stir in next 3 ingredients, cool and turn into pastry shell.
In small bowl with mixer at high speed, beat egg whites until foamy, gradually beat in 1/3 c. sugar and continue beating until stiff peaks form.
Spread some meringue around edge of filling first, touching crust all around, then fill in center. Bake in 350-degree over. 115-20 minutes or until lightly browned.
Originally Submitted
1/2/2010
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