Well, it’s not my grandma’s, but Virginia Newkirk of Troy, Illinois submitted it to a newspaper and here it is. Doesn’t it sound delicious. You know I collect old cookbooks, and this was tucked into one of them. (And you can easily print this out for your own binder using the buttons at the bottom of the recipe!)
Grandma’s Caramel Pie
1 1/2 cups brown sugar
1/2 cup butter
2 egg yolks
6 Tablespoons flour
4 cups milk
- Brown butter and sugar together in a heavy pan or iron skillet.
- Mix flour, egg yolks and milk together and our into the caramel mixture [the butter and sugar]. Bring to a boil very slowly as the sugar and butter will caramelize and must dissolve before boiling.
- Pour into eight-inch pie shells and top with Meringue.
Good Meringue
For each egg white used, allow 1 Tablespoon of granulated sugar, mix with 1/4 teaspoon baking powder.
Beat egg whites until stiff enough to stand up in peaks. Then fold in mixed sugar and baking powder. [Spread over pie.] Place in a 325 degree Fahrenheit oven for 15 minutes.
