Butterscotch Meringue Pie

1 cup firmly packed brown sugar
1 tablespoon plus 1 teaspoon sugar
1/4 cup all purpose flour
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
2 eggs, separated
1 teaspoon vanilla
1/4 cup sugar
1 8 or 9 inch pie shell

Directions

Combine first 4 ingredients in top of double boiler; add milk and butter, stirring well.
Cook over boiling water , stirring constantly, until thickened (about 30 min)
Beat egg yolks until thick and lemon colored.
Stir ia small amount of hot mixture into yolks; stir yolks into remaining hot mixutre.
Cover; cook 15 minutes over boiling water, stirring frequently.
Remove from water; stir in vanilla.
Cool; pour into pie shell.
Beat egg whites until foamy in a small mixing bowl.
Gradually add remaining 1/4 cup sugar; continue beating until stiff peaks form.
Spread meringue over pie; seal edges good.
Bake for 425 degrees for 6 to 8 minutes or lightly browned.
Cool.
Refrigerate pie until chilled.