Burnt Caramel Pie

• 1 1/2 c. sugar
• 1 1/2 c. rich milk, scalded
• 2 eggs
• 1/4 tsp. cream of tartar
• 1 (9-inch) pie shell
• 3 Tbsp. all-purpose flour
• 1 Tbsp. butter or shortening
• 2 pinches salt
• 1 tsp. vanilla

1. Sprinkle 3/4 cup sugar into skillet over medium heat. Caramelize sugar.
2. Stir all the time until sugar is golden brown. At once add the hot (scalded) milk.
3. I use part half and half for richness.
4. Combine 3/4 cup sugar and flour.
5. Beat egg yolks until foamy.
6. Add just enough warm milk to make a runny paste.
7. Pour slowly into hot milk mixture until it thickens, stirring constantly.
8. Add vanilla and pinch of salt; then pour into pie shell.
9. Beat egg whites adding about 1/4 cup of sugar, pinch of salt and 1/2 teaspoon cream of tartar.
10. When it stands in peaks, spread on pie.
11. Bake 20 minutes at 350u0b0 until meringue is a light golden brown.

sugar, milk, eggs, cream of tartar, pie shell, flour, butter, salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578453 (may not work)