1/2 c. sifted bread flour
2 egg yolks
1/2 c. cold milk
1/4 c. melted butter
1 c. brown sugar, solidly packed
1 3/4 c. hot milk
1 tsp. vanilla

In medium sized saucepan, combine sifted bread flour, egg yolks, and cold milk. Mix with fluffy beater or spoon until smooth. Strain if lumpy. These ingredients may be placed in a covered jar and shaken for a few seconds until smooth.

In another medium sized saucepan, combine melted butter, brown sugar and hot milk, a little at a time. heat only until sugar is completely melted. Add this mixture (a very small amount at a time) to the above ingredients. Cook over moderate flame until thick, then let simmer about 5 minutes. Stir constantly while cooking to prevent lumping and scorching. Let stand until slightly cool; then add vanilla. May be poured into baked pie shells while filling is quite warm if a smooth surface is desired; or allow filling to stand in room temperature until cool, beating occasionally to prevent crust from forming.

Place in refrigerator until cold and firm, for at least several hours. Use as desired. This is enough filling for 1 large or 12 individual shells. Butterscotch pies may be decorated with whipped cream or meringue.