Butterscotch Pie (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Make the pie a day ahead; the filling needs time in the refrigerator to set properly.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon powdered sugar
• 1/4 teaspoon salt
• 3 1/2 tablespoons vegetable shortening
• 3 tablespoons ice water
• 3/4 teaspoon cider vinegar
• 2 tablespoons butter
• 3/4 cup plus 2 tablespoons packed dark brown sugar
• 1 cup evaporated fat-free milk, divided
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks, lightly beaten
• 2 cups 2 % reduced-fat milk
• 2 teaspoons vanilla extract
• 1 1/2 cups frozen fat-free whipped topping, thawed

Directions

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine water and vinegar,
4. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time, toss with a fork until moist.
5. Gently press mixture into a 4-inch circle on plastic wrap, and cover.
6. Chill 1 hour.
7. Preheat oven to 400°.
8. Slightly overlap (15-inch) sheets of plastic wrap on a slightly damp surface.
9. Unwrap chilled dough, and place on plastic wrap.
10. Cover with additional (15-inch) sheets of overlapping plastic wrap.
11. Roll dough, still covered, into a 12-inch circle.
12. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
13. Let stand 1 minute.
14. Remove 2 sheets of plastic wrap.
15. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap.
16. Press dough against bottom and sides of pie plate.
17. Fold edges under, and flue.
18. Freeze 10 minutes.
19. Line bottom of dough with a piece of foil, arrange pie weights or dried beans on foil,
20. Bake at 400° for 20 minutes or until pastry edge is lightly browned.
21. Remove pie weights and foil; bake an additional 8 minutes or until done.
22. Cool completely on a wire rack.
23. To prepare filling, melt butter in a large, heavy saucepan over medium heat.
24. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon.
25. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition.
26. Bring to a boil, stirring constantly; cook 30 seconds.
27. Remove from heat.
28. Combine 3/4 cup evaporated milk; cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk.
29. Heat 2% milk in a small saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently.
30. Gradually add hot milk to cornstarch mixture, stirring constantly with a whisk.
31. Gradually add cornstarch mixture to brown sugar mixture, stirring with a whisk.
32. Cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon.
33. Cook 2 minutes; remove from heat.
34. Stir in vanilla.
35. Place pan in a large ice-filled bowl 20 minutes or until mixture comes to room temperature, stirring occasionally.
36. Remove pan from ice.
37. Spoon mixture into prepared crust.
38. Cover and refrigerate 8 hours or overnight.
39. Spread whipped topping evenly over filling just before serving.

Yield: 10 servings