2 1/2 c. sugar
3 tbsp. flour
2 tbsp. cornstarch
3 tbsp. butter
3 c. milk
4 large eggs
pinch of salt
2 baked pie shells

Combine in a large saucepan the sugar, flour and cornstarch. Add to this the butter, milk and slightly beaten yolks of eggs. Add salt and place over medium heat. Place 1/2 cup of sugar in a heavy skillet over medium heat. Stir the first mixture at frequent intervals while you keep an eye on sugar in skillet. As soon as the custard mixture begins to cook slightly, stir constantly until it reaches a rolling boil. By this time, the sugar in the skillet should have begun to melt. When almost all of it has melted, stir well. It should be caramelized and bubbly all over. As soon as this stage is reached, add the first mixture, stirring constantly. Continue cooking until it is smooth creamy and thickened. Remove from the heat.

Beat the egg whites for meringue. Pour the caramel mixture into 2 baked 9-inch pastry shells. Top with meringue.

Bake at 350°F until slightly browned.