1/3 c. sifted flour or 1/4 c. cornstarch
1 c. brown sugar
1/4 tsp. salt
2 c. milk, scalded
3 egg yolks, slightly beaten
3 tbsp. butter
1/2 tsp. vanilla
1 baked 9-inch pastry shell
3 stiffly-beaten egg whites
5 tbsp. sugar

Mix flour, 1 cup brown sugar and salt; gradually add scalded milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat. Add small amount to egg yolks; stir into hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into baked pastry shell; cool. Cover with meringue made of egg whites and 5 tablespoons sugar.

Bake in moderate oven (350°F) 15 minutes. This Butterscotch Pie is one of our very favorite. The recipe was given to me by Marian Jollief, a dear sister-in-law who lives in Crown Point, Indiana, which is my husband's hometown. When we built our home in 1968 on Castleton Road in Upper Arlington, we had a number of our favorite recipes that we frequently use painted in gold on white ceramic wall tiles. The tiles were then fired. A by-line was given for each recipe, so honoring those so dear to us. I help to place the recipe tiles on the wall as the tile man put up the wall tile. My recipes and the names of those so dear to us still grace the kitchen walls of that home. We had so enjoyed this touch in our home, and thought of those we loved so much each time we glanced at the tile that we decided to again have our very favorite recipes on our counter walls when we built our home in Dublin in 1988. (This time gold on almond tile.) And, so again my mother is honored by her Chocolate Pie, my mother-in-law by her very, very old Lemon Pie recipe (I always received her lemon pie each birthday instead of the traditional birthday cake), and of course, Marian Jollief's Butterscotch Pie. I have submitted the three pie recipes for this cookbook, as mentioned above, and hope that you enjoy each one as much as we have.