3 egg whites
4 whirly beaten eggs
32 ounces milk
4 generous tablespoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of pie pan with parchment paper. In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually add more sugar or milk, continuing to cook until foamy and sugar is pulled away from the whites. Gently whisk dry whipped cream into remaining whites. Pour into pie shell, then sprinkle top with vanilla.
Drizzle lumps of milk over pastry, sealing with a toothpick. Bake in preheated oven for 30 minutes, or until hard and browned. Transfer to a wire rack and cool completely before serving.