Custard:
1 unbaked 9 inch pie shell
4 egg yolks
1 - 12 ounce can of evaporated milk
1 teaspoon vanilla
2/3 cups brown sugar
2 tablespoons flour
1/4 teaspoon salt
Meringue:
4 egg whites
1/2 teaspoon vanilla
1/2 teaspoon cream of tarter
6 tablespoons sugar
Preheat Oven to 350 degrees F.
Stir egg yolks with fingers in pie shell. Add evaporated milk (pouring over yolks). Add the 1 teaspoon vanilla; stirring in with fingers. In medium bowl, mix together brown sugar, flour, and salt. Sprinkle evenly on egg/milk mixture.
Bake for one hour, or until knife inserted in center comes out clean.
Place egg whites in mixing bowl. Add 1/2 teaspoon vanilla and cream of tartar.
Beat until soft peaks form. Gradually add sugar, beating till stiff, glossy peaks form and all sugar is dissolved. Spread meringue over hot pie, sealing edges. Bake 12 to 15 minutes, or until meringue is golden.
Let cool before serving.
This pie has better flavor if enjoyed within a few hours of creation. Refrigeration distracts from the warmth of custards.
Because of the stirring with fingers, this is a great pie to let the kids help with.