Caramel Pie Iii

• 1 cup white sugar
• 1 cup boiling water
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 egg yolks, beaten
• 1 (9 inch) pie shell, baked
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup white sugar

1. Preheat oven to 400 degrees F (200 degrees C.)
2. In a heavy iron skillet, over medium heat, stir 1 cup sugar until melted and golden brown. Reduce heat to low and mix in boiling water. Set aside.
3. In a heavy saucepan, melt butter. Remove from heat. Add flour and salt into butter mixing thoroughly. Stir in 1/4 milk. Return pan to stove, on low heat, and add remaining 1/4 cup milk and caramel syrup. Cook, stirring constantly, until thickened. Put egg yolks in a small bowl. Add about 1/2 of the hot mixture to egg yolks. Pour the yolk mixture back into remaining caramel mixture. Cook 1 minute and pour into baked pie shell.
4. Beat egg whites with cream of tartar until foamy. Add remaining 1/2 cup sugar, very slowly, beating until egg whites are stiff. Spread over filling and bake at 400 degrees for 10 minutes, or until meringue is lightly browned.

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

Taken from www.allrecipes.com/recipe/20104/caramel-pie-iii/ (may not work)