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|2||(9in) pie shells, baked|
|3 c||white sugar|
|1 c||evaporated milk|
|1/2 c||corn syrup, light|
|1/4 c||butter, melted|
|1/2 tsp||vanilla extract|
|1/2 tsp||cream of tartar|
Beat together egg yolks, evaporated milk, syrup, melted butter or margarine, vanilla, 1/2 cup sugar, and flour.
Brown 2 cups sugar in an iron skillet until light brown. Remove from heat. Add water; and return to heat until sugar dissolves. Pour in egg yolk mixture. Cook until thickened, then simmer 5 minutes. Pour filling into 2 baked pie shells.
Beat egg whites until foamy. Add cream of tartar and 1/2 cup sugar; continue to beat until stiff peaks form. Spread meringue over pies, sealing the edges.
Bake at 325 degrees F (165 degrees C) for about 15 minutes.
Optional: I like to make pecan pie shells to accompany the caramel. They really complement each other.
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