1 1/2 c. brown sugar
5 tbsp. cornstarch
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1 1/2 c. water
3 egg yolks (slightly beaten)
1 tbsp. butter
1 tsp. vanilla
Baked pie shell

In large saucepan mix: brown sugar, cornstarch, flour, and salt. Add milk and water. Cook to pudding consistency. Add 3 egg yolks (slightly beaten), butter and vanilla. Pour into baked pie shell.

NEVER FAIL MERINGUE:

1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. boiling water
3 egg whites
6 tbsp. sugar
Pinch salt
1 tsp. vanilla

Blend cornstarch and 2 tablespoon cold water in small saucepan. Add 1/2 cup boiling water. Cook until clear and thickened. Cool.

With electric mixer: beat 3 egg whites until foamy, gradually add 6 tablespoon sugar. Beat until stiff but not dry. At low speed add: pinch of salt and 1 teaspoon vanilla and cold cornstarch mixture (gradually). Turn mixer to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 to 20 minutes, until golden.