Pecan Pie II

Directions

1. Combine milk, the 1 1/2 quarts water and brown sugar, and heat to boiling.
2. Mix cornstarch and the 2 cups water and add to the scalded mixture.
3. Cook until quite thick.
4. Add slowly to the slightly beaten egg yolks, stirring constantly.
5. Cool: a few minutes.
6. Cool to about 180f.
7. And fold in stiffly beaten egg whites.
8. Add pecans and flavorings.
9. Fill baked pie shells and cool.
10. Cover with meringue if desired.