1 c. brown sugar, packed
1/4 c. cornstarch
1/2 tsp. salt

Mix in saucepan. Gradually stir in 2 2/3 cups milk. Add 1/3 cup butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove form heat.

Gradually stir half of hot mixture into 3 egg yolks, slightly beaten. Then blend into mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in 1 1/2 teaspoons vanilla. Pour immediately into baked 9 inch pie shell. If desired, finish with pie meringue or whipped cream. Chill 2 hours before you put on topping.