Butterscotch Pie
Source: Marilyn
1 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons butter; softened
1 teaspoon vanilla
9-inch baked pastry shell
Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat; stirring until thickens and boils. Boil one minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir one minute. Remove from heat; stir in butter and vanilla. Pour into pie shell; cover with plastic wrap. Refrigerate at least 2 hours. Top with whipped cream.