Butterscotch Pie Filling - cooking recipe

Ingredients

2 Tbsp. margarine
2 c. brown sugar
3 c. plus 4 Tbsp. canned milk
3 eggs
4 Tbsp. cornstarch
1 Tbsp. vanilla

Preparation

Brown margarine in a skillet.
Add brown sugar and 4 tablespoons canned milk.
Cook to a taffy.
In a 2 to 3-quart double boiler pan beat egg yolks (set aside whites for meringue) and thicken with cornstarch.
Add 3 cups milk and vanilla.
Stir in mixture from skillet and cook until thick.
Stir constantly. Cool.
Put into baked 10-inch pastry crust; top with meringue. Brown meringue in 400\u00b0 oven for 10 minutes or until delicately brown.