Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet; place over medium
heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar
from heat; gradually add the milk, stirring constantly.
Combine 3/4 cup sugar and flour; add to caramelized sugar mixture Beat egg yolks.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot
mixture, stirring constantly. Return to low heat; cook, stirring constantly, until
smooth and thickened.
Add butter, vanilla, and pinch of salt, stirring well.
custard into pie crust, and set aside.
Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks
Spread meringue over custard, sealing to edges.
Bake at 425 degrees F for
10 minutes or until meringue is golden brown.