Butterscotch Pie

1 1/4 c. brown sugar (packed)
5 T. cornstarch
1/2 t. salt
2 c. evaporated milk (or milk)
4 egg yolks, beaten
2 T. butter
2 t. vanilla
1 Nine inch baked pie crust

Meringue:
4 egg whites
1/2 t. cream of tartar
1/2 c. sugar
1/2 t. vanilla

In medium saucepan, combine sugar, cornstarch, and salt. Mix well. Gradually stir in milk, mixing until smooth. Bring to a boil, stirring constantly. Stir 1/4 of the hot mixture into the yolks, mixing well. Pour back into saucepan. Bring back to boiling stirring constantly. Cook until thick, about 3-5 minutes. Remove from heat, add butter and vanilla. Cool  for 10 minutes. Pour into shell. Finish with meringue and bake at 350 until brown or top with whipped cream and chill.
Refrigerate to store.