Instructions: Preheat oven to 350. Stir together 3/4 cup sugar and flour in medium saucepan. Beat egg yolks in small bowl; stir in milk. Gradually stir milk mixture into sugar and flour. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and cook an additional 2 minutes, stirring constantly. Remove pan from heat and set aside. Pour remaining 1 cup sugar into heavy skillet. Cover over medium heat until sugar melts and liquid is golden brown, stirring constantly with a wooden spoon. Stir carmelized sugar rapidly into custard. Return mixture to a boil over medium-low heat and cook 2 minutes, stirring constantly. Remove pan from heat. Stir in butter and vanills. Pour filling into pastry shell. Spread meringue on hot filling, carefully sealing to edge of crust to prevent shrinking. Bake for 12 to 15 minutes or until light golden brown. Cool on wire rack completely before serving or refrigerating.

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