For the Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Butterscotch Filling

• 1 cup light brown sugar, packed
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Optional Garnish

• Chopped toasted pecans or walnuts