2 eggs
1 c. dark brown sugar
3 tbsp. flour
1/2 c. milk
1 tsp. vanilla
5 tbsp. butter
1/2 c. granulated sugar
1 c. cream
1/4 tsp. salt
1 unbaked 9 inch pie shell

Preheat oven to 425 degrees. Beat eggs until lemon colored. Cream butter with sugars, alternately add flour, cream, and milk, then salt and vanilla. Add eggs, beating just enough to blend (do not overbeat). Pour into crust and bake 10 minutes. Reduce heat to 300 and bake 40 minutes more. Remove and cool until custard is firm.