Caramel Pie

Preheat oven to 400°F and lightly grease a 9" inch pie plate with butter.

Place pie crust into pie plate, flute edges, and poke holes in the bottom with a fork.

Bake for 30 - 40 minutes until edges are lightly golden brown and remove from oven.

In a medium-sized bowl, stir 2 egg yolks, 2 C milk, pinch of salt, 1 C of sugar and the flour until all is well combined.

In a cast-iron skillet, bring ½ C of sugar to a boil over very low heat, stirring constantly. Once the sugar has started boiling, add the ½ C of water - stirring to combine. Continue cooking until it has reached a nice brown caramel color.

Next, add the egg/milk mixture into skillet. Once it comes back to boiling, cook for an additional minute or two, then off the heat.

Pour caramel pie filling into baked pie crust.

In a medium-sized bowl, beat egg whites, ¼ C sugar, and vanilla until stiff peaks have formed. Gently fold the meringue on top of the filled pie crust.

Bake for 10 - 15 minutes or until meringue has lightly browned on the peaks.