Butterscotch Pie

1 baked pie shell
1 cup dark brown sugar (packed)
2 cups milk
1/4 teaspoon salt
2 egg yolks, well beaten
3 Tablespoons butter
1 teaspoon vanilla

Combine flour, brown sugar, and salt. Scald the milk (put it into a saucepan and heat it through without boiling). Add scalded milk to the flour, sugar, and salt, slowly stirring until mixture is thick. Allow to cool slightly, and then pour a small amount into the egg yolks. Return to the stove and add butter. Stir until butter melts. Cool slowly for two minutes. Remove from heat. Add vanilla. Allow to cool slightly. Pour into a baked pie shell. Top with meringue

Meringue Topping 

Two egg whites
1 Tablespoon Confectioner's sugar
1 teaspoon vanilla

Beat egg whites in bowl on high speed with electric mixer. When soft peaks form mix in sugar and vanilla. Spread over the butterscotch pie filling in the pie crust. Bake in a preheated oven (350 degrees) for 12-14 minutes or until meringues are slightly browned on peaks. Remove from oven and allow to cool completely before cutting. (Do not double this recipe! It won't set if doubled.) This recipe is over 100 years old, and is a wonderful dessert for Easter or Mother's Day.
 -- Recipes by Allyene Hurd Furnier (1897-1981)

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