Caramel Pecan Pie-

• 1 cup sugar divided
• 1/4 cup cornstarch
• 18 teaspoon salt
• 2 cups milk
• 3 large eggs separated
• 3 tablespoons butter or margarine
• 1/2 teaspoon vanilla extract
• 1/2 cup pecans chopped
• 1 each pie shell (9 inch)
• 1/2 teaspoon cream of tartar
• 3 tablespoons sugar

1. Sprinkle 1/2 cup sugar in a heavy skillet; place over medium heat.
2. Cook, stirring constantly, until sugar melts and syrup is light golden brown.
3. Combine remaining 1/2 cup sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk.
4. Cook over medium heat, stirring constantly, until thickened and bubbly.
5. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly.
6. Cook stirring constantly, until thickened.
7. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts.
8. Remove from heat; stir in butter, vanilla and chopped pecans.
9. Pour into a baked pastry shell.
10. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy.
11. Gradually add 3 tablespoon sugar, 1 tablespoon at a time, beating until stiff peaks form.
12. Spread meringue over hot filling, sealing to edge of pastry.
13. Bake at 400F (200C) for 8 to 10 minutes or until lightly browned.

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

Taken from recipeland.com/recipe/v/caramel-pecan-pie--44772 (may not work)