Burnt Caramel Pie

1 1/2 cups granulated sugar, divided
1 1/2 cups evaporated milk, scalded
3 tablespoons all-purpose flour
3 eggs, separated
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Salt
1 (9-inch) pie crust, baked
1/4 cup plus 2 tablespoons granulated sugar

Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat; gradually add the milk, stirring constantly.

Combine 3/4 cup sugar and flour; add to caramelized sugar mixture Beat egg yolks. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pie crust, and set aside.

Add a pinch of salt to egg whites, and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edges. Bake at 425 degrees F for 10 minutes or until meringue is golden brow. Cool pie completely before serving.

Yield: about 8 servings.

Per Serving: 383 Calories; 13g Fat (29.7% calories from fat); 7g Protein; 61g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 232mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates