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Noodle Pudding Pie

1/2 of a 12 oz pkg wide egg noodles ( 4 cups )
3 eggs, separated
1/2 cup butter or margarine
1/3 cup sugar
1/2 cup chopped walnuts/pecans
1/2 ts cinnamon
dash salt
strawberry topping or topping of choice ( apple, cherry, blueberry etc.)
Whipped cream

10 oz pkg strawberries
2 Tbsp cornstarch
1/4 cup cold water, more if needed

Boil noodles until tender and drain well. Add melted butter or
margarine and blend well. Add the yolks. Blend sugar, vanilla,
cinnamon and nuts and add to noodles. Whip the 3 whites stiff and
fold into the mixture. Place mixture in a 9 inch pie tin and bake
in a 350F oven until set and golden about 30 minutes. Remove from
oven and place on topping. Chill very well. This should be a very
cold dessert and is very delicious. Cut out wedge shaped pieces
and serve with a generous dollop of whipped cream.

Strawberry topping: Thaw strawberries and reserve liquid, adding
water to make 1 cup. Bring to boil. Mix two Tbs of cornstarch with
cold water, add and cook mixture till thickened and clear about 5
minutes. Cool slightly, if too thick thin with a bit of cold water.
Stir in berries. Spread on pie. Chill well.


Optional Grape Topping:

2 cups small seedless pink or red grapes
1 cup water
1/4 to 1/2 cup sugar to sweeten to taste
1/4 cup red cherry preserves
red food color, optional

Bring grapes/sugar and water to boil. Stir in the preserves.
Thicken with cornstarch. Add a few drops of red food color to tint
pink.

Note: grapes will loose their color which will tint the liquid a
slight pale pink anyway.

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