1 (9-inch) pie shell, baked
2 c. milk, scalded
1 1/4 c. brown sugar
1/3 c. flour
1/8 tsp. salt
3 eggs, separated
2 tbsp. butter
1/2 tsp. vanilla

Heat milk to scalding on medium low. Blend sugar, flour and salt. Add milk to dry ingredients and cook on low heat for about 15 minutes, stirring occasionally. Beat egg yolks, add hot custard mixture gradually and stir until well blended. Pour back into saucepan and cook 3 minutes, stirring to keep ingredients well blended. Remove from heat, add butter and vanilla. Cool. Pour into baked pie shell. Cover with meringue.

MERINGUE:

3 egg whites
1/8 tsp. salt
1/4 tsp. cream of tartar
6 tbsp. sugar

Whip egg whites and salt until foamy. Add cream of tartar, then gradually add the sugar and continue whipping until they hold a point. Spread on pie.

Brown in a slow oven (325 degrees) about 20 to 25 minutes. Yield: one 9-inch pie.