Butterscotch Pie Filling

• 1/4 cup (60 ml) butter
• 4 tbsp (60 ml) cream
• 1 cup (225 ml) brown sugar
• 1/4 tsp (1 ml) salt
• 1-1/2 cups (350 ml) millk
• 3 egg yolks (reserve white for meringue)
• 6 tbsp (90 ml) flour
• 1 tsp (5 ml) vanilla
• 2 tbsp (30 ml) white sugar
• 1 tbsp (15 ml) constarch
• 1/2 cup (125 ml) water
• 3 egg whites
• 1/4 tsp (1 ml) salt
• 1/2 tsp (2 ml) vanilla
• 6 tbsp (90 ml) white sugar

1. Melt butter in heavy skillet.
2. Add cream, brown sugar and salt.
3. Stir until well mixed (about 5 minutes)
4. Combine milk, egg yolks, and flour and add to first mix.
5. Cook over medium heat stirring constantly until thick.
6. Remove from heat aand add vanilla.
7. Pour into baked pie shell.
8. Top with meringue and bake at 450 degrees (225 C.) for 12 minutes.
9. Combine 2 tbsp (30 ml) sugar and cornstarch in small saucepan.
10. Add water and cook over medium heat, stirring constantly until thick and clear.
11. Cool.
12. Beat egg whites, salt and vanilla until soft mounds form.
13. Add 6 tbsp (90 ml) sugar gradually, beating well after each addition.
14. Combine with constarch mixture and continue beating until meringue stands in stiff peaks.
15. Top pie and bake 450 degrees (225 C.) for 12 minutes.

butter, cream, brown sugar, salt, millk, egg yolks, flour, vanilla, white sugar, constarch, water, egg whites, salt, vanilla, white sugar

Taken from online-cookbook.com/goto/cook/rpage/00081A (may not work)