1 C sugar, divided 1/4 C cornstarch 2 C milk 1/2 C chopped pecans

Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.

Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell.

Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Yield: one 9-inch pie.

Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and you'll have peace and quiet. Finally.