1 1/2 c. sugar, divided
3 tbsp. all purpose flour
1 tbsp. butter
Salt
1/4 c. plus 2 tbsp. sugar
1 1/2 c. evaporated milk, scalded
3 eggs, separated
1 tsp. vanilla
1 baked 9 inch pastry shell

Sprinkle 3/4 cup sugar evenly in a 10 inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with wooden spoon. Remove sugar from heat; gradually add milk, stirring constantly. Combine 3/4 cup sugar and flour; add to sugar mixture. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pastry shell and set aside.

Add a pinch of salt to egg whites and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edge of pastry. Bake at 425 degrees for 10 minutes or until golden brown. Cool completely before serving.

NOTE: Pie won $25.00 prize at the Hall of History Folk Fair.