1 (3 1/4 oz.) pkg. vanilla tapioca pudding
2 tbsp. brown sugar
2 c. milk
1 egg yolk, slightly beaten
1/4 c. butter
1 egg white
2 tbsp. brown sugar
2 tbsp. pecan halves, split

Combine pudding mix and 2 tablespoons brown sugar in saucepan. Stir in milk and egg yolk; blend well. Add butter. Cook and stir over medium heat until mixture comes to full boil. Remove from heat; pour into 1 quart baking dish. Beat egg white until foamy throughout. Gradually beat in 2 tablespoons brown sugar. Continue beating until mixture forms stiff peaks. Drop by spoonsful onto pudding. Arrange nuts on meringue. Bake at 425 degrees for about 5 minutes or until meringue is lightly brown. Serve warm.