1 (9 inch) prepared pie crust
2 teaspoons vanilla extract
1/4 cup unsalted butter, softened
1 (10 ounce) can evaporated milk
3/4 cup white sugar
2/3 cup cornstarch
1/4 teaspoon salt
3 egg whites
2 tablespoons butter, chilled
1 cup instant mashed potato flakes
Preheat oven to 350 degrees F (175 degrees C).
To Make Filling: In a medium bowl, cream together the butter and evaporated milk. Stir in the sugar mixture, cornstarch and salt. Combine egg white and butter, gradually stir into the creamed butter mixture until well blended. Drop by heaping spoonfuls onto pie sheets.
Bake 18 to 25 pie crusts in preheated oven for 25 minutes. Cool before filling.
To Make Filling: In a large bowl, stir together the sugar and cornstarch. Set aside. In a large glass or metal bowl, cream together the butter and evaporated milk until smooth. Beat in granulated sugar and table salt until soft peaks form. Spread mixture into bottom of pastry shell.
Beat egg white and butter, one at a time, until soft peaks begin to thicken. Gradually blend in the eggs one at a time, then fold in the pastry puree until no streaks remain. Spread mixture over the filling in pastry shell. Refrigerate 2 hours or overnight before serving.