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the hands of the last person to break the bread and drink the wine. That person will be the first to begin speaking.

After all have spoken, dinner will be served colorfully and abundantly, wine will spill forth endlessly, and a flurry of conversation will flow around the table. Finally, dessert will be presented, and it is dessert that I would like to share with all of you this holiday season. The pie I will be serving is my father's recipe for Butterscotch Meringue Pie (found in the book Beautiful Breads & Fabulous Fillings: The Best Sandwiches In America). It was his favorite and he made it most often at Christmas time. My father passed away fourteen years ago, but every time I make this pie I sense his spirit and to me, that's what the holiday season is about - love so strong that it comes alive in a simple pie and brings happiness to every one who eats it or even smells it when it's baking. The pie can't be compared to a diamond ring or a sports car or a pair of earrings you'll never wear or a sweater so and so gave you and you can't figure out why because she knows you'd never wear something so ugly. No, it's just a pie. But, oooh boy, the brilliant smiles this pie brings to every face at the table gives me a monumental rush of happiness. Among us at the table on Christmas Eve will be a shared, purposeful joy. I can't think of any greater gift than pure, simple joy.

BUTTERSCOTCH MERINGUE PIE

Pie Crust

1 cups all-purpose flour

teaspoon salt

1-cup (2 sticks) butter (melted)

In a large bowl, combine the flour and salt and mix well.

Add the melted butter into the flour and salt. Mix very well. The dough will be rather moist.

Press the dough into a 9" or 10" pie pan.

Keep your fingers floured to avoid sticking.

Press the dough up just above the rim of the pie pan and scallop the edge of the dough by pinching it every inch around the rim.

Bake in a hot 375-degree oven for approximately 8-10 minutes.

Put off to the side until you're ready with the pie filling.

Butterscotch Pie Filling

12 tablespoons butter (1 and sticks)

2 cups brown sugar (packed)

2 cups boiling water

8 tablespoons corn starch

4 tablespoons all-purpose flour

teaspoon salt

2- cups heavy cream

6 egg yolks (beaten in large bowl)

In a large skillet, melt the butter until golden brown. Add the brown sugar and stir constantly until it's boiling and foamy, about 4 minutes or so.

Stir in the boiling water (MUST be boiling) and remove immediately from the heat. Stir constantly until smooth. Put off to the side.

In a large

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