Butterscotch Pie

1 cup packed light brown sugar

4 tablespoons cornstarch

1/2 teaspoon salt

2 cups milk

2 egg yolks, beaten

1 tablespoon butter

1 teaspoon vanilla extract

1 (9 inch) pie crust, baked

In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.

Whisk in egg yolks; continue to cook and stir until filling is thickened.

While pudding mixture is cooking, preheat the oven to 400 degrees F.

Remove filling from heat, and stir in butter and vanilla.

Pour filling into prepared pie crust. Bake in preheated oven until the top begins to brown, about 5 minutes.