Baked 9-inch pie shell
1 1/2 c. dark brown sugar
2 tbsp. white granulated sugar
3 tbsp. cornstarch
3 tbsp. flour
1/8 tsp. salt
1 1/2 c. water

Can use graham crust if you use it as chiffon type pie.

Mix together and cook until very thick. Remove from fire and add 2 egg yolks (beaten with a little water). Stir eggs in quickly. Return to fire and cook another minute more. Remove from fire and add 3 tablespoons butter and 1 teaspoon vanilla.

Mix well and cool slightly and pour in pie shell. Make meringue with egg whites and place over pie. Bake at 350 degrees until brown.

To make chiffon pie, fold meringue into pie filling and fill graham pie shell. You can use Cool Whip on top, if you wish.