3/4 c. sugar
1/2 c. heavy cream or evaporated milk
2 egg yolks, beaten
1/2 tsp. vanilla
2 egg whites, beaten
3/4 c. brown sugar
2 tbsp. butter
1/8 tsp. salt
Nutmeg
1 unbaked pie shell

Cook sugars, cream, egg yolks and butter in double boiler until thickened, stirring constantly. Remove from heat and add vanilla, salt, and egg whites. Pour into shell, sprinkle with nutmeg. Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees for 45 minutes or until knife comes out clean. Serve cold.

Barbara Schell turned this recipe in; it belonged to her great-grandmother, Renie Chapin.