1For pie filling:
Combine 1 c. sugar, flour and salt. Then slowly add milk. Stir until smooth and add beaten egg yolks. Cook over medium heat stirring constantly until thickened. Remove from heat and set aside.
2After filling is cooked, caramelize the remaining 1 cup sugar in an iron skillet over low to medium heat stirring constantly. Sugar should be golden brown. Remove from heat and carefully pour the caramelized sugar into the filling. Cook filling over medium heat until smooth and thick. Add vanilla and combine well. Pour mixture into baked pie shell. Serve with either whipped cream or meringue.
4 egg whites
½ tsp. cream of tartar
8 T. sugar
Beat egg whites until foamy. Add cream of tartar and continue beating at high speed. When soft peaks form, add sugar 1 T. at a time, beating thoroughly after each addition. Cover filling with meringue and bake at 375° until golden.