Butterscotch Chiffon Pie

Directions

1. 1
   Soak gelatine in cold water 5 minutes.
2. 2
   Beat egg yolks until thick and lemon colored.
3. 3
   Gradually beat in brown sugar, then the milk.
4. 4
   Add butter and salt and cook in top of double boiler over hot, not boiling water, stirring until mixture coats the spoon. Stir in gelatine.
5. 5
   Cool and add vanilla.
6. 6
   Beat egg whites until quite stiff.
7. 7
   Add granulated sugar gradually while continuing to beat until stiff.
8. 8
   Fold into cooled custard.
9. 9
   Pour into graham cracker crust and chill.