1 c. brown sugar
3 tbsp. flour
1/2 tsp. salt
1 tbsp. butter
1 c. milk
3 egg yolks, slightly beaten
1 tbsp. vanilla
1/4 c. sugar

Mix brown sugar, flour and salt in saucepan. Add butter and milk. Cook until thick, stirring constantly. Add slightly beaten egg yolks by adding small amount of cooked mixture to yolks, then adding yolks to pan. Cook 2 more minutes. Remove from heat; add vanilla and sugar. Cool slightly. Pour into 8 inch baked pie shell.

MERINGUE:

3 egg whites, room temperature
1/8 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar a little at a time. Add vanilla and continue beating until stiff and glossy.

Pile meringue on pie filling, begin careful to seal the meringue on edge of crust to prevent shrinking (if filling is exposed to heat, it may weep). Swirl top for decorative top. Bake 8-10 minutes at 400 degrees. Cool gradually in slightly warm place away from heat.