Butterscotch Cream Pie
Baked 9" pie shell (I made a graham cracker crust, since we like it the best)
3/4 cup light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks
3 tablespoons butter or margarine
1 teaspoon vanilla extract
Pie Meringue (optional)**
In double boiler, combine 1/2 cup brown sugar, flour, salt. Gradually stir in milk. Cook, stirring, until thickened. Cook, covered, stirring occassionally, 10 minutes longer. Beat egg yolks with 1/4 cup brown sugar; stir in a little sauce; add to rest of sauce in double boiler. Cook, stirring, 2 minutes, or until mixture mounds when dropped from spoon.
Add butter, vanilla; cool. Start heating oven to 350 degrees. Turn filling into shell. Cover with meringue. Bake 12 to 15 minutes. Refrigerate pie till serving time.
