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Butterscotch Pie

11/2 Cupfuls Boiling Water 11/2 Cupfuls Brown Sugar 11/2 Tablespoonfuls Granulated Sugar 4 Tablespoonfuls Cornstarch 11/2 Tablespoonfuls Snowdrift 18 Teaspoonful Salt 1/2 Teaspoonful Vanilla 3 Eggs Pastry Caramelize the granulated sugar and add the boiling water and brown sugar. Let this boil thoroughly, then thicken it with the salt and cornstarch, mixed with barely enough cold water to moisten. Stir constantly until the mixture thickens, then add the Snowdrift and pour the mixture into the egg yolks, which have been slightly beaten. Pour into a cooked pastry shell, cover with a meringue, made as described in Lemon Meringue Pie, and bake ten minutes in a slow oven, 325 degrees F.