Mother'S Caramel Pie
- 2 c. milk
- 1 1/2 c. sugar
- 3 eggs (yolks)
- 1/2 c. flour
- 1/4 c. butter
- 3/4 c. sugar (to be caramelized on top of stove in a skillet slowly)
- 1/2 c. hot water (added after caramelizing, then boil until it forms a syrup; add to milk)
- Mix sugar, flour and egg yolks to liquid mixture gradually, then add the butter.
- Let this thicken and pour in a prebaked crust, then add meringue.
- Beat egg whites with 1/4 teaspoon cream of tartar until frothy, then gradually beat in sugar, a little at a time.
- Next, continue beating until stiff and glossy.
- Add 1 teaspoon vanilla flavoring.
- Pile meringue onto pie filling, being careful to seal meringue onto edge of crust to prevent shrinking (if filling is exposed to the heat, not entirely covered, it may "weep").
- Swirl or pull up points for a decorative top.
- Bake on 400u0b0 for 8 to 10 minutes until lightly brown.
- Cool gradually away from drafts to keep from falling.
milk, sugar, eggs, flour, butter, sugar, hot water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=361222 (may not work)