Browned Butter Butterscotch Pie

pastry for a single-crust pie, baked (again, use your favorite recipe or Pillsbury, if that is what rocks your boat) 

1/2 cup unsalted butter
1 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup cornstarch
3 tablespoons flour
1/2 teaspoon salt
1 (12 ounce) can evaporated milk
1/2 cup milk (I used whole milk.)
4 egg yolks, lightly beaten
1 tablespoon bourbon whiskey (Although the flavor isn't prominent in the pie, chose something you would sip.)

In a heavy saucepan, melt butter over medium heat. 

Cook until lightly browned, stirring occasionally, approximately 10 minutes. 

Add brown sugar to butter and cook until sugar is completely melted into a paste.

Combine milks and pour into the sugar mixture. 

Bring to a simmer and stir until smooth and sugar is completely dissolved.

In a separate bowl, combine cornstarch, flour, and salt. 

Ladle 1/ 2 cup of the milk/butter/sugar mixture into the cornstarch mixture and whisk until smooth. 

Pour the smooth cornstarch mixture back into saucepan, stirring constantly. 

Cook for approximately one minute, until just thickened.

Ladle 1/2 cup hot milk/butter/sugar mixture into the egg yolks, stirring constantly.

Combine with mixture back in the saucepan. 

Cook for approximately 30 seconds to one minute, and then remove from heat. 

Stir in whiskey. 

Pour into baked pie crust.

Press plastic wrap directly on the surface of the pudding in order to prevent a skin from forming. 

Chill overnight, or until firm. 

Serve topped with whipped cream (homemade is best).