1 c. light or dark brown sugar
3 1/2 tbsp. cornstarch
4 tbsp. butter
2 c. milk, scalded
4 eggs, separated
1/2 c. whipping cream
1 1/2 tsp. vanilla
1/2 tsp. cream of tartar
6 tbsp. sugar
1/4 c. toasted, sliced almonds
Easy pie shell

1. Make the pie crust. Fit into a 9 inch pie plate.

2. Bake at 425 degrees for 10 minutes. Lower heat to 375 degrees. Continue baking for 10-12 minutes. Cool.

3. In a heavy saucepan, combine the brown sugar, cornstarch and butter. Stir and cook until blended.

4. Whisk in milk. Combine well. Pour a little milk mixture into egg yolks.

5. Return yolks to saucepan. Cook, stirring over medium heat, until mixture thickens. Stir in whipping cream and 1 teaspoon vanilla.

6. Beat mixture until it cools. Pour into pie shell.

7. To prepare meringue, beat egg whites until frothy. Add cream of tartar. Beat until soft peaks are formed. Beat in sugar a little at a time. Stir in remaining vanilla.

8. Cover pie with meringue. Sprinkle with almonds.

9. Bake at 350 degrees for 10 minutes, until golden.