Ingredients
1/2 C. sugar
1/2 C. boiling water
1/2 C. packed brown sugar
1/3 C. flour
1/8 tsp. salt
1 1/2 C milk
3 beaten egg yolks
2 beaten whole eggs
2 T. butter
1 tsp. vanilla
1 9" pie shell (baked & cooled)
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/3 C. sugar
Preparation
In a small skillet, melt the 1/2 C. sugar till golden; gradually add the 1/2 C. boiling water, stirring till mixture is blended. In saucepan combine brown sugar, flour and salt. Stir in milk and caramelized syrup; cook and stir till thickened and bubbly. Combine yolks and whole eggs. Gradually stir about 1/2 the pudding mixture into eggs. Return to saucepan, cook and stir till bubbly. Stir in butter and the 1/2 tsp. vanilla. Pour into pie shell. Beat egg whites cream of tartar and the 1/2 tsp. vanilla till soft peaks form (tips stand straight). Spread over hot filling, sealing meringue to edges. Bake at 350 degrees for 12 to 15 minutes.
