Butterscotch Pie

Butterscotch Pie 6 tablespoons butter 6 tablespoons all-purpose flour 1-1/2 cup packed brown sugar 2 cups milk 1/4 teaspoon salt 3 eggs yolks, beaten 1 teaspoon Vanilla Extract 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftover