Caramel Pie III

Ingredients

• 2 tablespoons butter 
• 0.3 teaspoon cream of tartar 
• 3  egg whites 
• 3  egg yolks beaten
• 5 tablespoons flour all-purpose
• 0.5 cup milk 
• 9 inch pie shell 
• 0.3 teaspoon salt 
• 1 cup water boiling
• 0.5 cup sugar white

Equipment

• bowl
• frying pan
• sauce pan
• oven
• stove

Directions

1. Preheat oven to 400 degrees F (200 degrees C.)
2. In a heavy iron skillet, over medium heat, stir 1 cup sugar until melted and golden brown. Reduce heat to low and mix in boiling water. Set aside.
3. In a heavy saucepan, melt butter.
4. Remove from heat.
5. Add flour and salt into butter mixing thoroughly. Stir in 1/4 milk. Return pan to stove, on low heat, and add remaining 1/4 cup milk and caramel syrup. Cook, stirring constantly, until thickened. Put egg yolks in a small bowl.
6. Add about 1/2 of the hot mixture to egg yolks.
7. Pour the yolk mixture back into remaining caramel mixture. Cook 1 minute and pour into baked pie shell.
8. Beat egg whites with cream of tartar until foamy.
9. Add remaining 1/2 cup sugar, very slowly, beating until egg whites are stiff.
10. Spread over filling and bake at 400 degrees for 10 minutes, or until meringue is lightly browned.