Dear Jackie,
Here is a butterscotch pie recipe that I found in the 1956 edition of
Betty Crocker's Picture Cook Book.

Step 1

Bake pie shell for 8 inch or 9 inch pie. (RECIPE BELOW)

Step 2

Ingredients:

For 9 inch pie:
1 cup packed light brown sugar
1/4 cup cornstarch
1/2 teaspoon salt

For 8 inch pie:
3/4 cup packed light brown sugar
3 tablespoons cornstarch
1/2 teaspoon salt

Mix ingredients in a saucepan.

Step 3

Ingredients:

For 9 inch pie:
1 cup water
1 2/3 cups milk

For 8 inch pie
3/4 cup water
1 1/4 cups milk

Gradually stir liquid ingredients into ingredients in saucepan.

Step 4

For 9 inch pie:

Add 1/3 cup butter (NOT margarine) to ingredients in saucepan.

For 8 inch pie:
Add 1/4 cup butter (NOT margarine) to ingredients in saucepan.

Step 5

Cook the mixture over medium heat (stove burner set to medium), stirring constantly, until it thickens and boils. After it reaches the boiling point, boil it for one minute. Remove the saucepan from the burner.

Step 6

For 9 inch pie:
Slightly beat 3 egg yolks.

For 8 inch pie:
Slightly beat 2 egg yolks.

Gradually stir at least half of the hot mixture into the beaten egg yolks.

Step 7

Blend the mixture from Step 6 into the remaining mixture in the saucepan.
Boil the mixture for one minute, stirring constantly. Remove the saucepan from the burner.

Step 8

For 9 inch pie:
Blend 1 1/2 teaspoons vanilla into the mixture in the saucepan.

For 8 inch pie:
Blend 1 teaspoon vanilla into the mixture in the saucepan.

Step 9:
Pour the mixture into the baked pie crust.

Step 10 (optional):
Make a meringue with the leftover egg whites. Add 1/4 teaspoon cream of tartar
to the egg whites. Beat the egg whites and the cream of tartar until they are frothy. To make a meringue for a nine-inch pie, use 6 tablespoons sugar. To
make a meringue for an eight-inch pie, use 1/4 cup sugar. Gradually beat in the
sugar, a little at a time. Beat the mixture until it is stiff and glossy.
Spread the meringue over the hot pie filling. To prevent weeping or shrinking, tightly seal the meringue to the edge of the crust. Bake the pie in a 400-
degree oven for 8 to 10 minutes to brown the meringue.

Variations:

For a milder flavor and a lighter color, use all milk in Step 3 instead of
milk and water.

For a richer flavor and a darker color, use dark brown sugar instead of light brown sugar in Step 2, OR increase the amount of light brown sugar in Step 2 by 2 tablespoons.

Baked pie crust recipe:

Step 1:
Ingredients:

1 cup sifted Gold Medal flour
1/2 teaspoon salt
Mix flour and salt together

Step 2
Ingredients:
1/3 cup lard
OR
1/3 cup shortening plus 1 additional tablespoon of shortening (the recipe
suggests Crisco)

Cut the lard or shortening into the flour mixture with a pastry bender.

Step 3
Sprinkle the mixture with 2 tablespoons of water.

Step 4
Mix with a fork until all of the flour is moistened. Gather the dough together
and press it firmly into a ball.

Step 5
Pat the dough into a pie pan. Leave 1/2 inch of dough hanging over the edge of the pie pan. Use the overhanging dough to make a fluted edge. Prick the dough
with a fork in many places to prevent it from puffing during baking.

Step 6

Bake the pie crust for 8 to 10 minutes in a 475 degree oven.