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Butterscotch Pie

½ cup milk

2 eggs

1 cup brown sugar

2 tablespoons butter

3 tablespoons corn-starch

2 tablespoons powdered sugar

Heat one cup of milk and the sugar until the sugar is free from lumps. Mix the corn-starch, one-half cup milk and egg-yolks and add to the hot mixture slowly. Cook in a double boiler until thick, stirring constantly, then for ten minutes longer. Add butter. When cool, pour into a baked shell. Cover with a meringue made from the stiffly beaten egg-whites and the powdered sugar. Brown in the oven.

As an attractive variation, cover the top of the pie with halves of marshmallows and brown in the oven. In this case, one whole egg instead of two yolks may be used in the filling.