1/2 stick butter
1 1/2 c. sugar
3/4 c. diluted evaporated milk
2 eggs
1/2 c. flour
1/2 tsp. vanilla
2 (8 inch) pie crusts

Dilute milk according to instructions on can for reconstituting.

In heavy pan combine butter, sugar and 3/4 cup of the diluted milk, stirring constantly. Cook until mixture has browned "scotched" - do not let mixture candy. Beat eggs and flour, add to remaining milk and vanilla. Stir this mixture into the "scotch" mixture, cook until thickened, pour into cooked pie crust. Cool.

NOTE: I have never seen this recipe in a cookbook. My mother taught me how to make this pie. My father's mother taught her. This recipe is at least 90-100 years old.