Butterscotch Pie Pat Christensen

1 baked pie shell

Filling

1 1/2 cup milk

1 cup brown sugar

2 egg yolks

1 Tbsp. butter

2 Tbsp. flour

1 Tbsp. vanilla

Heat milk, add other ingredients and add to hot milk – cook until thick. Spread filling on pie crust,

Beat 2 eggs white until stiff, add 2 Tbsp. powdered sugar, spread onto filling; and top with 1/2 cup crushed graham cracker crumbs and bake in slow oven until browned.