Butterscotch Pie #2

1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk (I use evaporated milk)
3 large egg yolk, separate eggs (reserve whites for meringue)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 9 inch pie crust, prepared, baked and cooled

Stir brown sugar and butter in electric skillet, until butter melts and sugar dissolves. Cook 2 to 3 minutes longer on low to medium heat, stir often and turn off.

Beat egg yolks. In a large bowl, mix flour with one cup of the milk until smooth. Then add beaten egg yolks and salt and mix well. Blend in remaining one cup of milk with the egg yolk mixture..

Add the flour mixture to electric skillet mixture and cook on low to medium heat until thickened. Stir constantly. Turn off when thick and add vanilla. Stir and pour into baked 9 inch pie shell. Top with meringue.

Meringue Preheat oven to 350

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

With a mixer, (I used a hand mixer) beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.

Spread meringue over slightly warm filling. Sealing to edge of crust. Then bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool.