Caramel Pie

Now, the meringue was a fabulous recipe. The huge problem is the directions. I believe this pie probably is good... but the direction incredibly non-specific. I attempted to follow this recipe exactly, but I found myself constantly questioning when to do certain things or how one would go about it. The pie tasted good, but it was horribly gooey...very liquid-like. I'm sure it's a good recipe, but the directions... are crap. I would like to request an edit to these directions to make them "dummy-proof". Right now..there are a lot of words and steps missing.

Oh the memories. My grandmother always made this pie and I was the only one who ate it. I must have bragged on it too much because the others tried it and from then on I was lucky to get a piece of it. I have tried for many, many years to duplicate her recipe. Thank you.

This is a great recipe, as I have always been told how difficult caramel pie is to make. My only concern is that you need to make sure that you get the sugar brown enough to be towards caramel, or you'll wind up with more of a butterscotch type pie as I did!

This is like my grandmother's recipe except I use 1 cup milk. I've loved this recipe since I was a child. We always asked for this pie when we would visit. I always use an iron skillet to brown the sugar.