Recipe By : Serving Size : 8 Preparation Time: 0:00 Categories : Pies 1 cup firmly packed brown sugar 1/2 cup sugar 1/3 cup cornstarch 1 Pinch salt 3 large eggs -- separate out yolks 1 1/3 cups milk 2/3 cup water 2 tablespoons butter -- melted 2 teaspoons vanilla -- divided 1 baked 9-inch pastry shell 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup boiling water 3 tablespoons sugar 1/4 teaspoon baking powder 1 dash salt Combine first 4 ingredients in a large heavy saucepan. Combine egg yolks and next 3 ingredients. Gradually stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Pour into pastry shell; set aside. Combine 1 tablespoon cornstarch and cold water in a small saucepan, stirring until smooth. Stir in 1/2 cup boiling water; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; cool completely. Beat egg whites at medium speed with an electric mixer until foamy. Combine 3 tablespoons sugar and baking powder; gradually add mixture to egg whites, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add cornstarch mixture, salt, and remaining 1 teaspoon vanilla; beat until blended. Spread meringue over warm filling, sealing to edge of pastry. Bake at 325° for 25 to 28 minutes or until golden brown. Cool. Yield: "1 9-inch pie"

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Per Serving (excluding unknown items): 275 Calories; 6g Fat (19.7% calories from fat); 4g Protein; 52g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates. NOTES: Southern Living