This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
1 cup Swift'ning Pastry Mix, enough for one deep.
8-inch baked pastry shell, fluted edge.
1/2 cup sugar *
1/2 teaspoon salt.
2 cups scalded milk.
2 egg yolks.
1/4 cup cornstarch.
1/4 cup butter or fortified margarine.
1/2 cup sugar.
1 teaspoon vanilla.
1/2 cup cold milk Melt 1/2 cup sugar in heavy skillet until dark amber in color, stirring constantly. Remove skillet from heat and cool slightly. Add scalded milk very slowly, stirring constantly. Return to heat and stir until sirup and milk are well blended. Combine cornstarch, and sugar, and add cold milk, stirring until it is a thin paste. Add thickening to hot mixture, and cook until filling is thick and cornstarch is well cooked. Beat egg yolks slightly with salt. Add hot mixture slowly to egg yolks, beating constantly. Cook 1 minute longer. Remove from heat and add butter and vanilla. Cool. Fill 8-inch baked pie shell.
2 egg whites.
4 tablespoons sugar.
1/8 teaspoon salt Beat egg whites and salt until stiff. Slowly add sugar and continue beating until meringue stands in peaks. Cover butterscotch pie.
*Brown sugar may be substituted for granulated sugar. This would eliminate the caramelizing of sugar in the preparation.
10 to 15 minutes.