13/4 c. sugar, divided
1/2 c. sifted self-rising flour
3 egg yolks
2 c. milk
2 tbsp. butter
1 tsp. vanilla
1 baked (9-inch) pastry shell

Meringue:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Preheat oven to 350°F. Stir together 3/4 cup sugar and flour in medium saucepan. Beat egg yolks in a small bowl; stir in milk. Gradually stir milk mixture in sugar and flour. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and cook an additional 2 minutes, stirring constantly. Remove pan from heat and set aside. Pour remaining 1 cup sugar into heavy skillet. Cook over medium heat until sugar melts and liquid is a golden brown, stirring constantly with a wooden spoon. Stir caramelized sugar rapidly into a custard. Return mixture to a boil over medium-low heat and cook 2 minutes stirring constantly. Remove pan from heat. Stir in butter and vanilla. Pour filling into pastry shell. Spread meringue on hot filling, carefully sealing to edge of crust to prevent shrinking.

Bake for 12 to 15 minutes or until light golden brown. Cool on wire rack completely before serving or refrigerating.

Meringue: Combine egg whites, vanilla and cream of tartar in a small mixing bowl. Beat with electric mixer on medium speed until foamy and soft peaks form. Add sugar, one tablespoon at a time, beating on high speed while mixture forms stiff, glossy peaks and sugar is dissolved. Spoon meringue on hot filling.