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)

1. Mix sugar, flour and egg yolks to liquid mixture gradually, then add the butter.
2. Let this thicken and pour in a prebaked crust, then add meringue.
3. Beat egg whites with 1/4 teaspoon cream of tartar until frothy, then gradually beat in sugar, a little at a time.
4. Next, continue beating until stiff and glossy.
5. Add 1 teaspoon vanilla flavoring.
6. 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").
7. Swirl or pull up points for a decorative top.
8. Bake on 400u0b0 for 8 to 10 minutes until lightly brown.
9. 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)