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Butterscotch Pecan Pie

Line a 9-inch pie plate with vanilla wafers standing a row around inside of pie plate to form edge. Fill in spaces between wafers with crumbled wafers.

1 cup evaporated milk
1 cup water
1/2 cup brown sugar
4 tablespoons flour
1/4 teaspoon salt
3 eggs, separated
3 tablespoons butter
1 tablespoon vanilla
1/2 cup cut pecan meats

Dilute milk with water and bring to a scalding point in a double boiler. Mix thoroughly the sugar, flour and salt and add gradually to the hot milk, stirring until the mixture is smooth and thick. Cook 10 minutes longer, stirring occasionally. Pour slowly over egg yolks, blending well. Return to the double boiler and cook 2 minutes. Remove from fire, add butter and vanilla. Cool. Stir in pecan meats and pour into the wafer crust. Cover with meringue made of the stiffly beaten egg whites, and six tablespoons of sugar. Sprinkle top of meringue with extra broken pecan meats. Brown lightly in a moderate oven at 350 degrees for 15 minutes.

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