1 c. brown sugar, firmly packed
1/4 c. water
1/4 c. butter
1 tbsp. light corn syrup
1 3/4 c. milk (I use 1 sm. can evaporated milk - balance regular milk)
1/2 c. granulated sugar
3 tbsp. cornstarch
3 tbsp. flour
1/4 tsp. salt
2 egg yolks, slightly beaten
1 baked pie shell

Combine sugar, water, butter and corn syrup, and cook until a small amount forms a hard ball in cold water (250 degrees). Combine granulated sugar, cornstarch, flour and salt, and mix together thoroughly. Add milk, cook over hot water stirring constantly. Mixture should be thick and smooth. Add hot butterscotch mixture and stir until very smooth. Pour over slightly beaten egg yolks, return to double boiler and cook 1 minute or so longer. Add yolks slowly to mixture. Top with meringue or whipped cream.