Old South Butterscotch Pie


1 baked pie crust
1 1/4 c firmly packed dark brown sugar
1/4 tsp salt
2 tbsp water
2 c milk
4 1/2 tbsp cornstarch
3 egg yolks
2 tbsp butter
1/2 tsp vanilla
1 cup heavy cream, whipped
1/4 c pecan halves

Combine brown sugar, salt and water in double boiler; boil about 5 minutes until a thick syrup.
Mix the cornstarch with 1/4 cup of the milk, then combine with remaining milk and add to hot syrup, cooking until thickened - stirring constantly; cook 15 minutes longer, stirring constantly.
Beat the egg yolks, adding a small amount of the milk mixture and whisking to combine.
Return egg mixture into pan with milk mixture and cook, stirring, 5 minutes more. Add the butter and vanilla, cool.
Pour into baked and cooled crust. Garnish with whipped cream.