Caramel Pie

1 Cup Brown Sugar

5 Tablespoons Flour

1½ Cups Milnot

2 Eggs

2 Tablespoons Butter

1 Pinch Salt

1 teaspoon Maple, or Butter Rum, or Vanilla Extract

① Mix brown sugar, flour, and salt together.

② Add two slightly beaten egg yolks and ½ cup Milnot. Stir until smooth.

③ Turn burner heat on medium.

④ Add the other cup of Milnot. Mix well.

⑤ Continue stirring until mixture thickens to a pudding consistency (not too thick, but stir the entire time).

⑥ Remove from heat and add the butter and extract. Do not stir, yet.

⑦ Cool mixture while making meringue. Turn oven temperature to 375°.

⑧ Add two more egg whites to the two egg whites you already have. (You'll have to use the yolks in something else.)

⑨ Beat until stiff, (not wet and wilted).

⑩ Add a pinch of salt and about ⅛ to ¼ cup of sugar.

⑪ When that has been incorporated, (careful not to beat all the air out of it) add ½ teaspoon vanilla extract and beat until absorbed.

⑫ Stir filling, then pour hot filling into baked pie shell.

⑬ Spoon the meringue in puffy clumps over the filling. Use a fork to seal clumps and edges to pie crust

⑭ Place pie in oven and bake ten minutes or until meringue is golden brown.

⑮ Turn off the oven; leave oven door ajar.

⑯ Remove pie after about ten minutes and place on top of warm oven to finish cooling.

Do not use plastic bowls, spoons, or spatulas when working with the meringue.