CRUST:

Crush 14 graham crackers for each pie. Melt 1/4 cup butter (or 1/2 stick of butter) in pan and add cracker crumbs. Pour into 8-inch or 9-inch pie tin and shape to pan, keeping a tablespoon of crumbs to sprinkle over meringue.

CHOCOLATE FILLING (OR PUDDING):

2 tbsp. cornstarch
1 c. sugar
3/4 c. water
1 1/2 egg yolks
1/2 tsp. vanilla
1 tbsp. flour
3 tbsp. cocoa
3/4 c. milk
1/2 tsp. salt

(If making one pie, use 2 eggs, but 3 eggs is plenty for 2 pies.)

Sift cornstarch, flour, sugar and cocoa into 2-quart pan. Beat egg yolks until well mixed and add to dry mixture with water and milk. Cook until thick. Remove from heat, add vanilla and pour into pie shell, using egg whites for meringue.

BUTTERSCOTCH FILLING:

1 heaping tbsp. butter
1 c. brown sugar
2 egg yolks (or 3 if making 2 pies)
1 tsp. vanilla
1 heaping tbsp. flour
1 1/2 c. milk

Brown butter by heating slowly over medium heat. Stir in flour and cook slightly. Remove from heat and add sugar, beaten egg yolks and milk. Cook until thick. Pour into pastry shell, add meringue (from 2 egg whites) and brown.

If making two pies, double recipe, using 3 eggs. This also makes a nice pudding. If using pie crust, crust should be baked before adding filling and meringue.

MERINGUE:

To each egg white, add 1 tablespoon cold water. Beat until stiff, then add 2 tablespoons granulated sugar for each egg white.