3 c. brown sugar
1/3 c. flour (or cornstarch)
1 tsp. vanilla
1/4 tsp. salt
2 c. milk
3 stiffly beaten egg yolks
3 tbsp. butter

PIE MERINGUE TOPPING:

2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar
1/4 tsp. vanilla

Beat egg whites with cream of tartar. Add sugar, small amount at a time. Beat until stiff. Add vanilla.

In heavy saucepan, combine sugar, flour (or cornstarch) and salt. Gradually add milk, cook and stir over medium heat until bubbly. Cook and stir 2 minutes longer. Remove from heat. Stir a moderate amount of yolks into the hot mixture. Yolks should be added small amounts until all in hot mixture. Return to heat, stirring constantly. Remove from heat, add butter and vanilla.

Pour into cooled baked pastry pie shell. Spread meringue atop pie and bake at 350 degrees for 12 to 15 minutes. Cool pie.