Butterscotch Pie

• 3 egg yolks
• 2 cups milk
• 1 cup light brown sugar, firmly packed
• 1/3 cup all-purpose flour (or about 5 1/2 tablespoons)
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 to 2 tablespoons brown sugar
• baked 9-inch pie shell
• 3 egg whites
• 3 tablespoons granulated sugar

In a medium saucepan, heat egg yolks; add milk. Combine brown sugar, flour and salt and add to first mixture. Cook over medium heat, stirring constantly, until thick. Do not over cook. Add butter, vanilla, and 1 to 2 tablespoons brown sugar. Pour into a baked pie shell. Make meringue. Beat egg whites until frothy. Add sugar and continue beating until stiff peaks form. Top butterscotch pie with the meringue and bake at 325° for 15 to 20 minutes, until browned.