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 ==
# To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
# 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.
# Combine water and vinegar,
# Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time, toss with a fork until moist.
# Gently press mixture into a 4-inch circle on plastic wrap, and cover.
# Chill 1 hour.
# Preheat oven to 400°.
# Slightly overlap (15-inch) sheets of plastic wrap on a slightly damp surface.
# Unwrap chilled dough, and place on plastic wrap.
# Cover with additional (15-inch) sheets of overlapping plastic wrap.
# Roll dough, still covered, into a 12-inch circle.
# Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
# Let stand 1 minute.
# Remove 2 sheets of plastic wrap.
# Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap.
# Press dough against bottom and sides of pie plate.
# Fold edges under, and flue.
# Freeze 10 minutes.
# Line bottom of dough with a piece of foil, arrange pie weights or dried beans on foil,
# Bake at 400° for 20 minutes or until pastry edge is lightly browned.
# Remove pie weights and foil; bake an additional 8 minutes or until done.
# Cool completely on a wire rack.
# To prepare filling, melt butter in a large, heavy saucepan over medium heat.
# Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon.
# Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition.
# Bring to a boil, stirring constantly; cook 30 seconds.
# Remove from heat.
# Combine 3/4 cup evaporated milk; cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk.
# Heat 2% milk in a small saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently.
# Gradually add hot milk to cornstarch mixture, stirring constantly with a whisk.
# Gradually add cornstarch mixture to brown sugar mixture, stirring with a whisk.
# Cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon.
# Cook 2 minutes; remove from heat.
# Stir in vanilla.
# Place pan in a large ice-filled bowl 20 minutes or until mixture comes to room temperature, stirring occasionally.
# Remove pan from ice.
# Spoon mixture into prepared crust.
# Cover and refrigerate 8 hours or overnight.
# Spread whipped topping evenly over filling just before serving.
Yield: 10 servings
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:American Desserts
Category:American Recipes
Category:Healthy Desserts
Category:Healthy Recipes
Category:Pie Recipes
Category:Flour Recipes
Category:Powdered Sugar Recipes
Category:Salt Recipes
Category:Water Recipes
Category:Cider vinegar Recipes
Category:Vinegar Recipes
Category:Shortening Recipes
Category:Butter Recipes
Category:Dark brown sugar Recipes
Category:Brown sugar Recipes
Category:Evaporated milk Recipes
Category:Cornstarch Recipes
Category:Egg yolk Recipes
Category:Milk Recipes
Category:Milk and cream Recipes
Category:Vanilla extract Recipes
Category:Vanilla Recipes
Category:Nondairy topping Recipes