Butterscotch Pecan Pie

• 9 inch pie shell, baked
• 1/3 cup sugar (divided in half)
• 2/3 cup sugar melted over fire in skillet to a brown caramel color
• 1/3 cup flour
• 2-1/2 cups milk
• 1/8 tsp. salt
• 3 egg yolks, beaten with 1/6 cup sugar
• 1 tsp. vanilla
• 3 tbls. butter
• 3 cups chopped nuts

Combine 1/6 cup sugar, flour and salt in a double boiler. Add milk gradually. Stir constantly. Cook over boiling water until thick.

Melt 2/3 cup sugar in skillet and cook to a brown caramel color. Add the mixture from the double boiler. Cover and cook 15 minutes, stirring occasionally.

Stir hot mixture from skillet a little at a time into egg yolk mixture. Cook 2 minutes. Stir constantly. Remove from heat and add 3 tbls. butter. Cool and add nuts and vanilla.

Pour into pie crust, top with meringue or whipped cream.