Butterscotch Pie (Sarah'S)

• 2 1/2 c. milk
• 2 eggs, separated
• 1/4 c. flour
• 1 c. dark brown sugar, firmly packed
• 1/2 c. water
• 1/8 tsp. salt
• 1 1/2 Tbsp. butter or margarine
• 1 tsp. vanilla extract
• 1 baked 8-inch pie shell
• 1/4 tsp. cream of tartar
• 1/4 c. sugar

1. Thoroughly combine 1/2 cup milk, egg yolks and flour.
2. Set aside.
3. Scald remaining 2 cups milk, over hot water.
4. Combine brown sugar, water and salt in a skillet.
5. Place over low heat and bring to a gentle boil.
6. Cook until mixture thickens and a few bubbles break, sending up not whiffs, but puffs, of smoke.
7. Add the caramelized sugar, very slowly, stirring constantly, to scalded milk.
8. When smooth, gradually stir in egg yolk mixture and cook, stirring constantly, over hot water, until thick.
9. Remove and add butter and vanilla extract.
10. Cool.
11. Pour into pie shell and make meringue with egg whites, cream of tartar and the 1/4 cup sugar.
12. Spread evenly over the pie filling, being sure sealed to the edges.
13. Brown in oven.
14. Cool.

milk, eggs, flour, brown sugar, water, salt, butter, vanilla extract, shell, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228844 (may not work)