3/4 c. firmly packed brown sugar
1/3 c. whipping cream
2 tbsp. butter
2 c. milk, divided
1/4 c. cornstarch
2 eggs, separated
1 tsp. vanilla extract
1 baked 9-inch pastry shell
1/4 tsp. cream of tartar
1/4 c. sugar

Combine brown sugar, whipping cream, and butter in a heavy saucepan; cook over low heat until butter melts, stirring often. Add 1 1/2 cups milk and continue cooking until milk is hot.

Combine cornstarch and remaining 1/2 cup milk; mix well and set aside. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture.

Add cornstarch mixture and bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir in vanilla. Pour into pastry shell.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool. Yield: 1 (9-inch) pie.