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Kat's Butterscotch Pie

3/4 cup light brown sugar -- firmly packed
5 tablespoons flour
1/2 tsp salt
2 cups whole milk
2 egg yolks -- lightly beaten
2 tablespoons butter
1 teaspoon vanilla
1 baked pie shell -- 9-inch

Combine the sugar, flour, and salt in the top of a double boiler over boiling water; stir in milk slowly. Continue cooking, stirring constantly, until thickened. Cover and cook 10 minutes longer, stirring occasionally. Lightly beat the egg yolks in a separate bowl. Add about 1/4 to 1/3 of the hot mixture to the egg yolks, stirring quickly, then add the egg yolk mixture back to the pan. Cook for about 1 more minute. Add butter and vanilla; cool. Place filling in pastry shell and garnish with whipped cream or cover with meringue made from the egg whites. If you cover with meringue, bake at 325 degrees for about 15 to 20 minutes, or until meringue is nicely browned.

There is no praise to beat the sort that you can put in your pocket.

- Molière