Prepare the pie crust: Roll out a homemade or store-bought pie dough and line a pie dish with it. Crimp the edges to create a decorative border.
Make the butterscotch filling: In a saucepan, melt butter and brown sugar together until the sugar has dissolved and the mixture is smooth. Gradually whisk in milk, cream, and a pinch of salt, and cook until thickened.
Temper the eggs: Whisk a few spoonfuls of the hot butterscotch mixture into beaten eggs to gradually raise their temperature, then pour the egg mixture back into the saucepan and cook, stirring constantly, until the filling is thick and custard-like.
Bake the pie: Pour the butterscotch filling into the prepared pie crust and bake until the center is set and the edges are golden brown.
Cool and serve: Allow the pie to cool completely before slicing and serving. Top with whipped cream or vanilla ice cream, if desired.

Corndog Batter