4 or 5 (9 inch) pie shells
10 egg yolks
3 c sugar
1 1/2 c. melted butter
1 c. whipping cream

Line 4 or 5 (9 inch) pie pans with pastry. The one that is to be the bottom one is made regular depth. The others are cut short (or can be). Have these ready.

Beat egg yolks well until light. Cream in sugar, beat again until light. Add shortening and cream. Pour in pie shells, a little extra in bottom pie. Bake two at a time in 350 degree oven until filling is firm. Let cool in pan. Stack one on top of the other. Ice with Caramel Icing. Serve by cutting wedges clear through. 4 or 5 stacks.

CARAMEL ICING:

2 c. brown sugar
1 c. whipping cream
Pinch salt

Cook together to soft boil stage. Remove from heat. Beat by hand until creamy. If frosting gets too hard before you get it all on, beat in a little cream.