Butterscotch Pie

• 1 baked 9" or 10" pie shell

• 1/2 cup sugar

• 3/4 cup brown sugar

• 6 Tablespoons flour

• 2 Tablespoons cornstarch

• 1/2 teaspoon salt

• 3 cups whole milk

• 6 eggs, separated

• 3 Tablespoons butter

• 1 teaspoon vanilla

• 1/2 cup nuts, chopped fine

Combine sugars, flour, cornstarch and salt in top of double boiler.  Mix with wooden spoon.  Blend in milk gradually, then add beaten egg yolks.  Add butter.

Place over rapidly boiling water so pan is touching water.  Cook until thick and smooth, about 7 minutes, stirring constantly.  Scrape down sides of pan frequently.

Remove from heat.  Add vanilla.  If it seems lumpy, mix with mixer until smooth.  Pour hot filling into pie shell.

Beat egg whites until peaks form.  Spoon over pie filling.  Sprinkle with nuts.  Bake 10-15 minutes at 400 degrees, or until egg whites are a light brown color. 

Refrigerate until serving.

Recipe submitted by:  Cathy Reitz