• In a medium saucepan over medium-low heat, stir the brown sugar and butter until butter melts and sugar dissolves.
• Continue stirring and cook mixture for 2 minutes longer; remove from heat.
• In a small bowl, beat egg yolks well; set aside for now.
• In a large mixing bowl, combine the flour and 1 cup of the milk, mixing until smooth.
• Add the egg yolks and salt and mix well again.
• Add the remaining milk and thoroughly blend.
• Return the sugar and butter mixture to the stove and cook on medium-low heat, slowly adding the flour mixture and stirring constantly the entire time.
• Continue to stir constantly until the mixture is thickened—don’t rush this step and keep the heat low.
• Remove from heat and add the vanilla.
• Continue to stir the caramel syrup while it cools to barely warm and then pour into the prepared pie shell.
• Top pie with meringue (see instructions below), being careful to seal the edges.
• Take the back of a spoon and lift up peaks or make swirls across the top.
• Bake in a preheated 350° oven for 12-15 minutes or until meringue is golden.
• Allow pie to cool before serving.

Prepare the meringue topping:

• In a medium mixing bowl beat the egg whites together with the vanilla and cream of tartar until soft peaks form.
• Gradually add the sugar, beating hard until stiff and glossy peaks form and all the sugar is dissolved.
• Top pie with meringue as directed above.