Butterscotch Cream Pie

1 cup brown sugar, lightly packed
3 Tbsp. cornstarch
1/4 tsp. salt
3 egg yolks

1 cup evaporated milk
1 cup water
2 Tbls. butter
3/4 tsp. vanilla extract
1- 9" pie crust; baked

Mix thoroughly in a saucepan the brown sugar, cornstarch, salt and egg yolks.
Stir in gradully the milk and water(plain milk can be used). Add butter and cook and stir over low heat until thickened, about 10 minutes.
Remove from heat ans stir in vanilla. Cover and cool thoroughly.
Pour into 9" baked pastry shell. Spread with Meringue and brown. Very good!

Meringue Topping:
3 egg whites
pinch salt
1/4 tsp. cream of tartar
6 Tbls. sugar.

Beat egg whites until foamy, add salt and cream of tartar, beat until mixture forms soft peaks. Add sugar, a spoonful at a time, beating constantly, until meringue stands in very stiff peaks, when beater is removed. Pile on hot pie filling, spreading to touch edges all around--this prevents shrinking--and swril with a spatula. Bake in a 350 degrees oven about 10-12 minutes until meringue is tipped with golden brown. Cool before serving.