Butterscotch Pies - cooking recipe

Ingredients

2 baked 8-inch pastry shells
3 c. milk
2 c. brown sugar, firmly packed
1/3 c. flour
1/3 c. cornstarch
1/2 tsp. salt
5 egg yolks, beaten
3 Tbsp. butter
1 1/2 tsp. vanilla
5 or 6 whites (for meringue)

Preparation

Scald milk in heavy saucepan over medium heat.
Combine dry ingredients and add milk gradually, stirring until smooth. Return to saucepan and cook, stirring until hot and mixture is beginning to thicken.
Add small amount of hot mixture into egg yolks and stir.
Add egg yolks to remaining mixture in saucepan. Cook for 2 minutes over low heat or until mixture is very thick, stirring constantly.
Remove from heat and add butter and vanilla.
Pour into pastry shells and add meringue and bake.