Caramel Pie Anyone???

I haven't posted anything in a while, I have to be inspired or have an event that triggers my creative juices to be able to write...or at least be able to write something somewhat interesting.  I was lying in bed last night and I was thinking about my grandmother, Meme, and there's always things that I see, smell and feel in my memory that I associate with her.  It's most often triggered by food.  She was a really good cook and she loved to cook for family and friends.  On some Sunday and Wednesday nights after church we'd have a potluck supper at the church annex and, while all the ladies were excellent cooks, I would wait to have Meme's dessert.  I had smelled it cooking and licked the bowl the day before and walked past it for an entire day, just waiting for the supper so I could eat it.  She was known for her desserts, especially her Caramel Pie.  I didn't usually get a piece at the supper because it would be gone before I got any but she always saved me a bowl of the extra filling.  That was almost as good. 
Many people confuse Caramel Pie with Butterscotch Pie.  They are identical except for one ingredient: white sugar vs. brown sugar.  Butterscotch calls for brown sugar which gives it that slightly bitter, burnt flavor from the molasses which can be a good thing in small doses.  The Caramel version uses white sugar and therefore has a much milder flavor and none of the bitterness of the Butterscotch which means it's smooth and creamy and the taste never gets to be too much.  That's why it's my favorite.
I can still see her standing at the stove with her long gray hair coiled into a bun, secured with bobby pins, stirring the sugar and butter until it was deep golden brown, the smell of caramelized sugar so thick in the air you could taste it on your tongue.  It was magical to watch her pour the milk mixture into the caramelized sugar and stir until there was only soft, caramel pudding.  It smelled heavenly, like sugar and milk. She'd pour it into the crust and start on the meringue.  Now, she NEVER used a mixer for her meringue, it was always in a metal bowl and always by hand.  I could be all the way in the back of the house and I'd hear the unmistakable metallic whisking noise and know there was meringue being made. She'd spoon that soft egg white cloud onto the caramel filling, brown it in the oven and we had pie!! 
It's exactly as she gave it to me,  I hope you make this and enjoy it as much as I always have. 

Meme's Caramel Pie
3/4 C sugar                           4 heaping T flour
1/3 stick oleo                        2 1/2 C milk
4 egg yolks                           1 T vanilla
1 egg white                           1 (10 inch) pie crust, cooked
3/4 C sugar
Beat yolks and white, 3/4 C sugar, stir in flour and milk, set aside.  Brown 3/4 C sugar and oleo in skillet, watching closely. Pour in milk mixture and stir until caramelized sugar is dissolved and mixture is thickened.  Add vanilla pour in crust. Top with meringue.

Meringue
3 egg whites
2 T sugar
1 t vanilla
1/2 t cream of tartar
In bowl, beat egg whites till frothy. Add rest ingredients and beat till stiff peaks form. Top pie with meringue, sealing edges well, brown in 300 degree oven till brown.