Caramel Pecan Pie-

Directions

Sprinkle ½ cup sugar in a heavy skillet; place over medium heat.

Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining ½ cup sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk.

Cook over medium heat, stirring constantly, until thickened and bubbly.

Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly.

Cook stirring constantly, until thickened.

Stir in the caramelized sugar; cook, stirring constantly, until sugar melts.

Remove from heat; stir in butter, vanilla and chopped pecans.

Pour into a baked pastry shell.

Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy.

Gradually add 3 tablespoon sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry.

Bake at 400℉ (200℃) for 8 to 10 minutes or until lightly browned.