Caramel Pie This was my favorite pie when I was growing up. (And it still is!) The recipe comes from my late grandmother, "Nanny" Bennett. Ingredients: 1 pie crust, already baked 20 caramels 1 15 oz can Eagle Brand milk 1/2 cup milk 2 Tbs. flour 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla 3 Tbs. butter 3 eggs, separated (save whites for meringue) Meringue: 3 egg whites 3 Tbs. sugar 1 1/2 Tbs. corn starch Directions: In double boiler, melt caramels in Eagle Brand. Combine flour, sugar and salt. Mix with milk and add to caramel mixture. Beat egg yolks. Pour into mixture, stirring constantly to prevent eggs cooking. Let all get really thick. Stir in vanilla and butter. Pour into shell and top with Meringue. Place in oven with broiler on about 450 until meringue is golden brown. (Note: watch constantly as meringue burns very quickly!) Meringue Directions: With electric mixer, whip meringue ingredients together until stiff peaks form. Spread over Caramel Pie while still hot (to prevent shrinking). Bake as directed.