Midwestern Butterscotch Cream Pie

FILLING
3/4 c Dark brown sugar pn Salt
1/3 c Cornstarch 1 1/2 ts Vanilla extract
3 c Milk 2 tb Unsalted butter
4 lg Egg yolks

WHIPPED CREAM TOPPING
2/3 c Heavy cream — well chilled 1/2 ts Vanilla extract
1 tb Powdered sugar

Preheat the oven to 350. In a bowl, combine the graham cracker
crumbs, sugar, and butter; toss to moisten the crumbs. Press evenly
into a buttered 10″ pie pan, reaching up to but not over the rim.
Bake for 10 minutes. Cool the crust completely on a wire rack.
Meanwhile, stir together the 1/2 cup of the brown sugar and the
cornstarch in a bowl. Stir in 1/4 cup of the milk and the egg yolks;
set aside. Bring the remaining 2 3/4 cups milk, the remaining 1/4
cup brown sugar and the salt to a boil in a saucepan over medium
heat. When the milk is boiling, add a splash to the egg yolk mixture
in the bowl and whisk well. Repeat the process 2 to 3 times. Scrape
the mixture into the saucepan and bring to a boil, whisking
constantly. Be sure to whisk around the edges of the pan. Boil,
whisking, for 2 minutes. Strain the custard into a clean bowl. Whisk
in the vanilla and butter until smooth. Place a sheet of wax paper
or plastic wrap directly on the surface of the custard to prevent
skin forming; refrigerate until cooled, about 2 hours. Pour the
cooled custard into the crust. Top with wax paper or plastic; chill.
Up to 1 hour before serving, whip the cream and powdered sugar until
nearly stiff; stir in the vanilla. Pipe or spoon a wide border around
the edge of the pie. Chill until needed and serve cold.