Butterscotch Pie SarahS

Ingredients

• 2 12 c milk
• 2 eggs separated
• 14 c flour
• 1 c dark brown sugar firmly packed
• 12 c water
• 18 tsp salt
• 1 12 Tbsp butter or margarine
• 1 tsp vanilla extract
• 1 baked 8-inch pie shell
• 14 tsp cream of tartar
• 14 c sugar

Directions

1. Thoroughly combine 12 cup milk egg yolks and flour
2. Set aside
3. Scald remaining 2 cups milk over hot water
4. Combine brown sugar water and salt in a skillet
5. Place over low heat and bring to a gentle boil
6. Cook until mixture thickens and a few bubbles break sending up not whiffs but puffs of smoke
7. Add the caramelized sugar very slowly stirring constantly to scalded milk
8. When smooth gradually stir in egg yolk mixture and cook stirring constantly over hot water until thick
9. Remove and add butter and vanilla extract
10. Cool
11. Pour into pie shell and make meringue with egg whites cream of tartar and the 14 cup sugar
12. Spread evenly over the pie filling being sure sealed to the edges
13. Brown in oven
14. Cool