Title: Burnt sugar pie
 Categories: None
      Yield: 1 Servings
 
MMMMM-----------------------CARAMEL SYRUP----------------------------
      1 c  Sugar
      1 c  Water

MMMMM------------------------PIE FILLING-----------------------------
      2 tb All-purpose flour
    1/2 c  Milk
  1 1/2 c  Heavy or whipping cream
      2    Egg yolks; lightly beaten
      1 c  Chopped nuts

MMMMM--------------------------MERINGUE-------------------------------
      3    Egg whites
    1/4 ts Cream of tartar
      6 tb Sugar; divided
    1/2 ts Vanilla
 
  Makes 1 (9-inch) pie
        1    (9-inch) pie crust, baked
  
  To make caramel syrup: Place 1 cup sugar in a heavy skillet Heat,
  stirring constantly, over low heat, until sugar turns light brown, 8
  to 10 minutes. Remove from heat; slowly and carefully blend in water.
  Return to heat and continue to cook, stirring, until mixture becomes
  a clear, thick caramel ;syrup. Remove from heat.
  
  To make filling: Combine 1/2 cup sugar and flour in a heav;y
  saucepan. Stir in milk, cream and egg yolks. Cook, stirring
  constantly, until mixture is hot and thickened. Stir in nuts. Stir in
  caramel sugar syrup, adding syrup until the filling is a
  medium-golden color. (Adjust volume of syrup as desired for flavor,)
  Pour hot filling into crust
  
  To make meringue: Combine egg whites and cream of tartar in a mixing
  bowl. Beat at high speed with electric mixer, until foamy. Gradually
  add sugar, adding 1 Tbsp of sugar at a time; beat constantly until
  sugar is dissolved and whites are glossy and form soft peaks. Beat in
  vanilla. Spread meringue over hot pie filling, sealing to crust all
  around the edges.
  
  Bake in preheated oven at 350 F 12 to 15 minutes or until golden.
  Cool at room temperature, then refrigerate. This recipe taken from
  the Kansas City Star.