This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Butterscotch Chiffon Pie

Pre-bake 1-9 inch pie shell. Soak 1 tablespoonful of unflavored gelatin in 1-4 cup cold water for 5 minutes. Beat 3 egg yolks, gradually beat in 1 cup brown sugar firmly packed; then beat in 1 cup scalded milk. Add 2 tablespoonfuls butter and 1-4 teaspoonful salt; cook in double boiler, stirring until it is like a custard, then stir in gelatin, cool; add 1-2 teaspoonful vanilla. Fold in 3 stiffly beaten egg whites which have had 1-4 cup granulated sugar beaten into them. Pour into pie shell. Set in refrigerator to harden. If there is more filling than crust will hold put into custard cups and chill for another meal.