Bake the pie crust in a 9 inch pan based on the package instructions.  Let it cool completely at room temperature.

In a large pot, stir together the milk, brown sugar, cornstarch, egg yolks, vanilla extract and salt together.  Heat over medium high heat, whisking constantly,

Add in the butter and heat for 5-7 minutes until the butter melts and the mixture thickens.  Stir constantly.

Then remove the mixture from the heat.  Pour into the cooled pie crust.

Let the pie cool to room temperature and then chill covered for 6 hours or overnight.

When serving, top with the whipped cream and drizzle the butterscotch syrup on top.

Slice, serve and enjoy!