Butterscotch Pie



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  brown sugar -- packed
     1/4           cup  all-purpose flour
     1/8      teaspoon  salt
  6                     egg yolks -- beaten
  2               cups  milk
  4        tablespoons  butter
  1           teaspoon  vanilla
                        Meringue
  6                     egg whites
     1/2      teaspoon  cream of tartar
  5        tablespoons  sugar

Prepare and fully cook a single crust pie shell. Set aside to cool.

In a heavy, medium saucepan stir together brown sugar, flour and salt. Scald milk. 
Slowly add half of the milk in a stream to the beaten yolks. Then add all of yolk 
mixture to the rest of the hot milk. Add to saucepan. Cook while stirring with a 
wire whisk till thickened and bubble. (Mixture may appear curdled. Stir briskly 
while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove 
from heat, stir in butter and vanilla. Pour hot filling into baked pastry shell.

Oven @ 350°F. In a mixing bowl beat egg whites with cream of tartar until soft peaks 
form. Gradually add sugar 1 tablespoon at a time, beating on high speed about 4 minutes 
more or until glossy peaks (tips stand straight) and sugar completely dissolves. 
Immediately spread meringue over hot filling spreading to edge of  pastry to seal 
and prevent shrinkage.

Bake pie for 10-12 minutes. Longer if a browner top is desired. Cool on a rack for 
1 hour. Chill 3-6 hours before serving. Store in refrigerator.