25-30 caramels (light colored ones only)
2 c. milk
3 eggs
2 tsp. cornstarch
Pinch salt
1 baked 9" pie shell

Melt caramels in 1 cup milk in top of double boiler. Beat egg yolks well and add to one cup milk and cornstarch. When caramels have melted, mix with egg mixture, adding salt. Return to top of double boiler to heat and cook until thick, stirring constantly. When thickened, add vanilla and pour into baked pie shell. Top with meringue or whipped cream.