PIE CRUST:

1/2 c. salad oil
1/4 c. milk
1/2 tsp. salt
1 1/2 c. flour

Mix together. Shape into pie pan. Bake at 350 degrees.

PIE FILLING:

2 egg yolks
2 c. milk
2 c. sugar
4 heaping tbsp. flour
1 tbsp. butter
1 tsp. vanilla
1/2 c. pecans, if desired

In small skillet, pour 1/2 cup sugar. Set aside. Beat egg yolks into milk in large saucepan.

In small bowl, mix thoroughly 1 1/2 cup sugar and flour. Pour sugar mixture into saucepan with milk and egg yolks. Mix well and cook over medium heat, stirring constantly, until thickened. When you begin to cook the filling, place small skillet containing the sugar on stove over medium heat.

While the filling is cooking, the sugar will be melting. When sugar is melted and a golden color, pour immediately into pan with hot filling and mix well. Add butter and vanilla and pecans, if desired. Mix well and pour into baked pie shell. Top with meringue.

MERINGUE:

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

Beat egg whites and cream of tartar until stiff. Add vanilla and sugar. Beat again until well mixed. Apply to top of filling. With spoon, seal topping around edges and swirl top to make peaks. Bake at 350 degrees until peaks are a golden color. Makes 9 inch pie.