Instructions: Set aside pie shell. In a large, heavy pan, combine 1/2 cup of the brown sugar and the water, bring to a boil over medium heat, and continue cooking for about 3 1/2 minutes, or until mixture is thick and bubbly. set aside. In a large mixing bowl, beat the eggs until frothy.

Add the flour and blend until smooth. Add the remaining3/4 cup of brown sugar and blend. Then slowly add the scalded milk, stirring all the time. Over low heat, reheat the sugar-water mixture until liquified again. Then pour the milk-egg mixture into it, stirring with a rubber spatula all the time. Cook over medium-low heat until the mixture bubbles up and is very thick, 3 to 5 minutes. Add salt, butter and vanilla. Let cool for 15 minutes, then pour into the pie shell. Chill in the refrigerator. Top the pie with whipped cream topping.

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