Mother's Butterscotch Pie ( as used by Chuck Martin)

3 egg yolks (reserve whites for meringue)
2 cups milk
1 cup brown sugar
6 scant tablespoons flour
1/2 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla
3 to 4 tablespoons white sugar
Baked 9-inch pie shell
MERINGUE
3 egg whites
3 tablespoons sugar
   Beat egg yolks and add milk. Stir well. Combine brown sugar, flour and salt and stir into egg-milk mixture. Cook on medium heat, stirring constantly, until thick. Remove from heat and add butter and vanilla.
   In another pan, melt white sugar over low heat, stirring constantly, until it liquefies and turns a rich, brown, caramel color.* Remove pan from heat and allow it to cool a minute before pouring into pie filling, beating constantly. Scrape filling into prepared pie shell. (If syrup forms lumps, strain filling before pouring into pie shell.)
   To make meringue, beat egg whites until frothy. Add sugar and continue to beat until stiff. Swirl top of pie with meringue and bake in 350-degree oven until meringue begins to brown.
*Note: To bypass the caramelizing sugar step, Mrs. Hayes suggests adding another 1 to 2 tablespoons brown sugar to the filling after it has thickened.