Aunt Anna's Butterscotch Pie

Filling
1 cup dark brown sugar (198g)
3 T cornstarch (24g)
2 T flour (16g)
1/4 tsp salt (2g)
3 eggs (separated)
2 2/3 cups whole milk
1 tsp vanilla
6 T butter
(1 9" pre-baked pie crust)

Whisk together sugar, cornstarch, flour, and salt in pan. Whisk together egg yolks and milk. Slowly whisk wet ingredients into dry ones. Cook on stove top on medium till thick, stirring constantly. After mixture gets thick, cook for at least 5 minutes longer, continuing to stir. (I'm not sure about that, really, since Aunt Anna said to just use my imagination about how long to cook it!) Remove from heat. Stir in vanilla and butter. Pour into pie shell.


Meringue
Boil and let cool:
1 T cornstarch
1/2 cup cold water
2 T sugar

Beat till stiff:
3 egg whites

Add cornstarch sugar water slowly.
Beat some more.

Slowly add:
6 T sugar

Beat a bit more.

Spoon onto pie filling.
Bake at 350F, 12-15 minutes or till lightly browned.