Crust and Filling: In an unbaked 9-inch pie shell, stir in with your fingers 4 egg yolks (reserve
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.
Meringue: 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.
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.
Posted by kdipaolo at Recipe Goldmine May 30, 2001.