1/3 c. firmly packed brown sugar
1/4 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
3 tbsp. butter
1/2 tsp. vanilla extract
1 9" baked pie shell
1 c. chilled whipping cream
2 tbsp. granulated sugar
1/4 c. chopped pecans

In a medium size saucepan, mix flour, brown sugar and salt. Add milk. Cook, stirring constantly, over medium heat until mixture thickens and comes to a boil. Cook, stirring constantly, 2 minutes more; remove from heat. Add a small amount of cooked mixture to egg yolks, stirring constantly, then stir egg mixture into cooked mixture. Return to heat and boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla.

When mixture has cooled slightly, pour into baked pie shell. Cover with plastic wrap and refrigerate at least 2 hours. To serve, swirl whipped cream on top of pie; garnish with pecans. Makes one 9 inch pie.