AMISH BUTTERSCOTCH CREAM PIE

AMISH BUTTERSCOTCH CREAM PIE 1½ cups packed brown sugar 4 tablespoons cornstarch 3 tablespoons all-purpose flour 2 cups milk 3 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked 3 egg whites ½ teaspoon cream of tartar ½ cup white sugar 1 teaspoon vanilla extract In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell. In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling. Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.