Posted by kdipaolo May 30, 2001

Filling
1 unbaked 9-inch pie shell
4 egg yolks
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup brown sugar
2 tablespoons flour
1/4 teaspoon salt

Meringue
4 reserved egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar

In an unbaked 9-inch pie shell, stir in with your fingers 4 egg yolks (reserve whites).

Add one 12 ounce can evaporated milk, pouring it over the yolks. Then stir in, with fingers, the 1 teaspoon vanilla extract.

Mix the 1 cup (packed) of brown sugar with the 2 tablespoons flour and 1/4 teaspoon of salt and sprinkle it evenly into the egg/milk mixture.

Bake at 350 degrees F for one hour or until custard filling is done.

Take the reserved egg whites and add 1/2 teaspoon vanilla extract and 1/2 teaspoon cream of tartar and beat till soft peaks form. Gradually add 6 tablespoons sugar, beating till stiff, glossy peaks form and all sugar is dissolved. Spread meringue over hot pie, sealing to the edges and bake at 350 degrees F for 12-15 minutes or until meringue is golden. Let cool before serving. Enjoy!