Butterscotch Pie

Butterscotch Pie 1 pie crust store bought or homemade; baked and cooled FOR THE PIE FILLING: 1¼ cups dark brown sugar packed, divided ¼ cup unsalted butter ¼ teaspoon kosher salt 1/3 cup all-purpose flour 1 teaspoon cornstarch 2 cups whipping cream 3 egg yolks 3 tablespoons unsalted butter cut up 1 teaspoon vanilla FOR THE WHIPPED CREAM TOPPING: 2 cups whipping cream 2 tablespoons powdered sugar ½ teaspoon vanilla extract !Garnish: 1 cup chopped honey roasted pecans optional FOR THE PIE FILLING: In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook over low heat until butter melts and mixture is smooth. Stir continuously. Remove from heat. Combine the remaining ¾ cup brown sugar, flour and cornstarch in a small bowl and mix well. Add the flour mixture to the butter mixture – stir until incorporated. Whisk while adding 2 cups whipping cream. Return saucepan to medium heat and stir or whisk until thickened and bubbly. Reduce heat to low, and cook 2 minutes more while stirring. Remove mixture from heat. In a small bowl, lightly beat the egg yolks. Very slowly, and while quickly whisking, incorporate 1 cup of the hot filling into the egg yolks. Add the yolk mixture to the brown sugar/butter mixture in the saucepan. Turn heat to medium, stir constantly and bring the mixture to a gentle boil. Once the mixture comes to a boil, reduce heat to low and cook for 2 more minutes. Remove from heat and stir in 3 tablespoons butter and 1 teaspoon vanilla. Cool to touch then pour the butterscotch filling into the baked, cooled pie shell. Cover the pie with plastic wrap. Refrigerate at least 2 hours or overnight before serving. FOR THE WHIPPED CREAM TOPPING: In a large mixing bowl, beat 2 cups whipping cream, 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, with an electric mixer, until soft peaks form. TO SERVE: Remove plastic wrap from pie and top with the whipped cream topping. Sprinkle pecans on top. Serve immediately.