1 tall can Carnation evaporated milk, undiluted
3 tbsp. flour
1/4 tsp. salt
1 1/2 c. brown sugar
2 egg yolks, beaten
3 tbsp. butter
1 tsp. vanilla
1 (9 inch) baked pastry shell

Put 1 1/3 cups of milk in top of double boiler over boiling water to heat. Blend flour, salt and sugar into the remaining milk. Stir to smooth paste. Add to hot milk and cook 15 minutes or until thickened. Mix a little of this hot mixture with the beaten egg yolks. Add to hot milk and sugar mixture and cook 3 minutes more, beating with rotary beater or electric mixer. Remove from heat. Add butter and flavoring and blend well. Allow to cool slightly. Then pour into baked pastry shell. Cover with meringue made from the two egg whites.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites with cream of tartar until frothy. Add sugar, a tablespoon at a time, and beat until meringue will hold peaks and has a glossy sheen. Pile lightly on pie. Then quickly swirl into hills and valleys with the meringue as deep at the edges as at the center. Make certain that the meringue touches the edges of the pastry shell all around. This prevents the meringue from shrinking away from the crust while baking. Brown meringue in moderate oven (350 degrees F.) 12 to 15 minutes or until brown. Cool pie at room temperature away from drafts.

For meringue made from two egg whites use 4 tablespoons of sugar and 1/4 teaspoon cream of tartar.

Egg whites beat better if they are at room temperature.

Spread meringue to the very edge so it touches the crust for a good "seal".