1 (9-inch) pie shell, baked and cooled

FILLING:

1/4 c. butter
1 1/4 c. dark brown sugar, packed
1/8 tsp. salt
1/3 c. all-purpose flour
1 tsp. cornstarch
2 c. plus 2 tbsp. milk
3 egg yolks
1/2 tsp. vanilla
1 tbsp. firm butter

MERINGUE:

3 egg whites
1/4 tsp. vanilla
3 tbsp. sugar

FILLING: Melt the butter in a heavy 2-quart saucepan. Stir in half of the brown sugar and heat with constant stirring, until a smooth, thick liquid forms. Boil 1 minute and remove from heat. Blend the remaining brown sugar with the salt, flour, and cornstarch. Stir this mixture into the hot liquid. Slowly stir in half of the milk, keeping the mixture smooth. Then add the rest of the milk.

Place over medium heat and cook with stirring, until thickened, 5-6 minutes. Remove from the heat. Beat the yolks well, then quickly stir in about 1/2 cup of the hot mixture. Return this mixture to the saucepan. Cook and stir 2 minutes longer. Remove from heat and stir in the vanilla and tablespoon of butter until melted. Cool this mixture.

MERINGUE: Beat egg whites until stiff. Add sugar, 1 tablespoon at a time, beating well after each addition. Add the vanilla and beat until stiff, but still shiny.

Turn filling into pastry shell, pushing well up around the rim. Swirl the meringue over filling, so it touches the crust all the way around the edge. Bake in a slow 300 degree oven 20 minutes until golden. Remove to cake rack to cool, before cutting. Cool about 2 hours at room temperature before serving. Serves 6.

NOTE: Melting the butter with part of the sugar, until a smooth liquid is formed is the trick that gives this Butterscotch Pie the old-time flavor.