Butterscotch Pie

Hazel's Hot Dish Recipe of the Week

Butterscotch Pie

2 cups brown sugar
6 tablespoons flour
4 eggs
3 cups canned milk
3 tablespoons butter
2 pie crusts

Brown pie crusts. Mix 2 cups milk with brown sugar in a pan. Heat slowly. Separate eggs. Mix remaining 1 cup of milk with flour and beaten egg yolks. Gradually add to heated mixture, stirring and cooking until thickened. Remove from heat. Add butter. Pour into prepared crusts.

Meringue:
4 egg whites (from above)
½ teaspoon cream of tartar
8 tablespoons sugar
1 teaspoon vanilla

Preheat oven to 350°.

Add cream of tartar to egg whites and beat until they start to froth. Add sugar and continue beating egg whites with mixer until almost stiff. Add vanilla. Beat another minute. Spread over pies.

Bake in a 350° preheated oven until brown (about 10 minutes.)