Burnt Sugar Pie

-PIE FILLING-
2 tb All-purpose flour
1/2 c Milk
1 1/2 c Heavy or whipping cream
2 Egg yolks; lightly beaten
1 c Chopped nuts

MERINGUE
3 Egg whites
1/4 ts Cream of tartar
6 tb Sugar; divided
1/2 ts Vanilla

Makes 1 (9-inch) pie
1 (9-inch) pie crust, baked

To make caramel syrup: Place 1 cup sugar in a heavy skillet Heat, stirring
constantly, over low heat, until sugar turns light brown, 8 to 10 minutes.
Remove from heat; slowly and carefully blend in water. Return to heat and
continue to cook, stirring, until mixture becomes a clear, thick caramel
;syrup. Remove from heat.

To make filling: Combine 1/2 cup sugar and flour in a heav;y saucepan. Stir
in milk, cream and egg yolks. Cook, stirring constantly, until mixture is
hot and thickened. Stir in nuts. Stir in caramel sugar syrup, adding syrup
until the filling is a medium-golden color. (Adjust volume of syrup as
desired for flavor,) Pour hot filling into crust

To make meringue: Combine egg whites and cream of tartar in a mixing bowl.
Beat at high speed with electric mixer, until foamy. Gradually add sugar,
adding 1 Tbsp of sugar at a time; beat constantly until sugar is dissolved
and whites are glossy and form soft peaks. Beat in vanilla. Spread meringue
over hot pie filling, sealing to crust all around the edges.