Caramel Meringue Pie

• 1/2 C. sugar
• 1/2 C. boiling water
• 1/2 C. packed brown sugar
• 1/3 C. flour
• 1/8 tsp. salt
• 1 1/2 C milk
• 3 beaten egg yolks
• 2 beaten whole eggs
• 2 T. butter
• 1 tsp. vanilla
• 1 9" pie shell (baked & cooled)
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla
• 1/3 C. sugar

1. In a small skillet, melt the 1/2 C. sugar till golden; gradually add the 1/2 C. boiling water, stirring till mixture is blended. In saucepan combine brown sugar, flour and salt. Stir in milk and caramelized syrup; cook and stir till thickened and bubbly. Combine yolks and whole eggs. Gradually stir about 1/2 the pudding mixture into eggs. Return to saucepan, cook and stir till bubbly. Stir in butter and the 1/2 tsp. vanilla. Pour into pie shell. Beat egg whites cream of tartar and the 1/2 tsp. vanilla till soft peaks form (tips stand straight). Spread over hot filling, sealing meringue to edges. Bake at 350 degrees for 12 to 15 minutes.

sugar, boiling water, brown sugar, flour, salt, milk, egg yolks, eggs, butter, vanilla, pie shell, egg whites, cream of tartar, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/caramel-meringue-pie-1210858 (may not work)