1 c  Sugar, divided

    1/4 c  Cornstarch

    1/8 t  Salt

      2 c  Milk

      3    Eggs, separated

      3 T  Butter or margarine

    1/2 t  Vanilla extract

    1/2 c  Chopped pecans

      1    Baked 9 inch pastry shell

    1/2 t  Cream of tartar

      3 T  Sugar

  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.
  Di Pahl's personal recipes-1994