PASTRY:

1 c. flour
Pinch of salt
1/4 c. butter
Cold water

FILLING:

1/2 c. sugar
1/3 c. hot water
2 c. milk
1/4 c. butter
6 tbsp. flour
3/4 c. brown sugar, packed
1/2 tsp. salt
2 eggs
1 c. cream, whipped

1. Sift flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture is the consistency of fine bread crumbs. Add enough water to form a dough. Roll out to a thickness of 1/8", line a pie tin and bake in a 450 degree oven for 15 minutes.

2. Put sugar in a small saucepan and cook, without stirring, until sugar melts and becomes golden brown. Remove from heat and slowly add water. Cook, without stirring until sugar dissolves. Add milk and heat almost to the boiling point. Remove from heat.

3. Melt the butter in the top of a double boiler. Remove from heat and add mixture of flour, brown sugar and salt. Beat eggs and add to the double boiler.

4. Slowly add the caramel and milk mixture and cook over boiling water until thickened, stirring constantly. Cover and cook for 10 more minutes.

5. Cool. Pour into baked pie shell and chill for several hours. Spread whipped cream over the top. Serves 6 to 8.