I'm having trouble coming up with witty titles pie

That is what I will call this pie. If you stop by and want to try it, please ask for it by name.

So this is a Butterscotch Pie. I found the recipe because I was looking for a way to use egg yolks. You see, after the Chocolate Pie on Friday had a sorry meringue, I decided I would have to practice meringues. So we made some delicious meringue cookies, and I used nine egg whites. We used a couple of the yolks to make a chocolate mousse for the cookies, but I was left with six yolks without a home. After I share Monday's pie's recipe with you, I'm going to go figure out a way to use up the rest of 'em.

I was feeling lazy, so I made a graham cracker crust for this pie. I halved the recipe I told you about with the Rhubarb Cheesecake, because I can't really get them to cooperate with pie plates. So it only went about halfway up the sides, but I think it turned out well. It's a really good flavor complement, and the butterscotch custard/pudding dealie was pretty small too, so it didn't even overfill the crust.

For the filling:
3/4 cups brown sugar
1/3 cup flour
1 tsp salt
2 cups milk
3 egg yolks

1 teaspoon vanilla extract
3 tablespoons butter

Mix the dry ones together a bit in a saucepan. Beat the egg yolks a bit with some milk and then add the wet stuff to the pan. Cook on medium heat, stirring constantly, until it thickens. Keep at it for about 30 seconds or so more, to make sure it's all thickened. Then turn off the heat and stir in the vanilla and butter until fully combined. Pour onto the crust, and chill.

Yeah, it's a lot like the chocolate pie if you skip the meringue layer. And the chocolate... Same process, I mean. And also quite tasty.

If I had used a standard pie crust, I think doubling the filling would have been smart. For the halved graham cracker crust, however, it's perfect the way it is.