For the Pie Crust:

1. Prepare the Pie Crust: Start by preparing your favorite pie crust. Use a store-bought or homemade crust, bake according to package or recipe instructions, and allow it to cool completely.

For the Butterscotch Filling:

1. Make the Butterscotch Filling:

   • In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir until dissolved and the mixture is smooth.

   • In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt.

   • Gradually add the whole milk to the brown sugar mixture, stirring constantly to prevent lumps. Bring the mixture to a simmer while whisking constantly.

   • Slowly pour about ½ cup of the hot milk mixture into the egg yolks to temper them, whisking constantly. Then, slowly add the egg mixture back into the saucepan, stirring constantly.

   • Continue to cook and whisk until the mixture thickens into a custard-like consistency. Remove from heat and stir in the vanilla extract.

Fill the Pie:

1. Assemble the Pie: Pour the butterscotch filling into the cooled pie crust and smooth the top with a spatula. Let the pie cool at room temperature for about 30 minutes before refrigerating for at least 2 hours or until the filling is set.

Serve:

1. Top and Serve: Once the pie is chilled and set, top with whipped cream, a sprinkle of shaved chocolate or butterscotch chips, and enjoy!