Instructions: Mix flour, salt, egg yolks, 3/4 cup sugar and evaporated milk. Set aside. Brown 1 cup sugar in a heavy, deep skillet over medium heat

(should be the color of caramel or light brown sugar). Add butter. When butter is melted, add hot water. Cook over medium heat until thoroughly mixed and sugar is completely dissolved. Add egg and milk mixture that you set aside. Continue to cook over medium heat until thick. Remove from stove top and add vanilla. Pour into prebaked pie crust. Allow to cool on wire rack for 10 - 15 minutes. Top with meringue (be sure to seal meringue to sides of pastry shell.) All the pie to cool completely on wire rack before slicing so that it holds shape - preferably 8 to 10 hours.

Meringue:
Beat 4 egg whites and dash of salt til mixture forms soft peaks.

Gradually add 1 cup Krafts Marshmallow Cream and continue beating until all the ingredients are thoroughly incorporated and mixture holds firm peaks when beaters are lifted. Spread over pie and bake at 350 degrees for 12 to 15 minutes - just until meringue is delicately browned.

This recipe is a "Crawford Family Favorite". Fortunately, I had the good sense to watch Mother make this pie many years ago and to take notes. To my knowledge, she never used a written recipe and one was not found after her passing. It pleases me to share this with all JHS Alumni.

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