Butterscotch Pie I Recipe

Ingredients <br>- 1 ½ cups packed brown sugar <br>- 4 tablespoons cornstarch <br>- 3 tablespoons all-purpose flour <br>- 2 cups milk <br>- 3 egg yolks <br>- 2 tablespoons butter <br>- 1 teaspoon vanilla extract <br>- 1 (9 inch) pie shell, baked <br>- 3 egg whites <br>- ½ teaspoon cream of tartar <br>- ½ cup white sugar <br>- 1 teaspoon vanilla extract <br><p></p>Directions <br>step 1: In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell. <br>step 2: In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling. <br>step 3: Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown. <br>

Ingredients
- 1 ½ cups packed brown sugar
- 4 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 3 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
- 1 teaspoon vanilla extract

Directions
step 1: In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
step 2: In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
step 3: Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

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