1 c. light brown sugar
1/2 stick butter
2 eggs, separated
2 tbsp. flour
1 tbsp. cornstarch
2 c. milk
1 tsp. vanilla
1 baked pie shell (regular or graham cracker)

Cook butter and brown sugar in saucepan (2 quart) over medium heat until bubbly, stirring constantly. Remove from heat. Add flour and cornstarch; stir well. Add the egg yolks one at a time, stirring well after each. Add the milk.

Return to heat and stir constantly until thickened. Remove from heat and stir in vanilla. Make meringue with the whites. Fill shell; top with meringue. Bake until lightly browned.