1 1/2 c. light brown sugar, packed
1 3/4 c. milk
2 tbsp. butter
4 tbsp. cornstarch
3 tbsp. plain flour
3 egg yolks, beaten well
1 tsp. pure vanilla

Mix all dry ingredients well. Gradually add just enough milk to make a paste. Add well beaten egg yolks. Add remainder of milk.

Cool slowly, stirring constantly to prevent sticking, or cook over hot water in the top of a double boiler.

When thickened, remove from heat and add butter and vanilla. Pour into a baked, cooled pie shell. Let filling COOL COMPLETELY, top with meringue and brown in oven.