Pastry for 6 (9 inch) pie shells
10 egg yolks
3 c. sugar
1 c. heavy cream or evaporated milk
1 1/2 c. melted butter
Caramel Icing (recipe follows)

For bottom pie shell, line pie plate with pastry and flute rim. For remaining 5 pie shells, line pie plates with pastry and cut off just below the rim.

Beat egg yolks until thick and lemon colored. Beat in sugar. Add cream. Beat in melted butter. Divide batter evenly among the 6 pie shells. Bake in 350 degree oven 20 to 25 minutes or until set. Cool on racks.

Remove all but bottom pie with fluted rim from pie plates and stack on top of the bottom pie. Frost top and sides with Caramel Icing. Chill overnight. Cut in thin wedges. Makes 24 servings.

CARAMEL ICING:

Melt 1/2 cup butter in 2 quart saucepan.

Add:

1 c. packed brown sugar

Cook, stirring constantly, 5 minutes. Cool slightly.

Add:

1/4 c. milk

Beat until smooth.

Add:

2 c. sifted confectioners' sugar

Beat until smooth and thick enough to spread.