Filling:

Pie assembly:

Preheat oven to 350°.

Meringue: In a large mixing bowl, combine the egg whites and cream of tartar; whisk to blend.

In a small bowl, combine granulated sugar and ¼ cup brown sugar; set aside.

With an electric mixer, beat egg whites at medium speed until soft peaks form (tips curl). Gradually add the sugar mixture, 2 tablespoons at a time, beating at high speed until stiff peaks form (tips stand straight). Let stand at room temperature while making filling.

Filling: In a saucepan, combine ¾ cup brown sugar, cornstarch and salt. Whisk in about ½ cup of the evaporated milk and then the egg yolks. Whisk in the remaining evaporated milk and 1 cup milk.

Cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Remove from heat and stir in butter and vanilla until blended. Pour into baked pie crust. Spoon meringue over top, spreading evenly and sealing to edge of pie crust.

Bake 15 minutes. Cool on rack away from drafts for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage. Serve cold.