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Butterscotch: Butterscotch Cream Pie

Source of Recipe

Cooking Light, May/June 1993, page 80


List of Ingredients

1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable shortening
11 teaspoons ice water
Vegetable cooking spray
2/3 cup firmly packed dark brown sugar
2/3 cup all-purpose flour
1/8 teaspoon salt
2 cups 1% low-fat milk
1 egg yolk
2 teaspoons margarine
1 1/2 teaspoons vanilla extract
1/2 cup cool whip lite® -- thawed
2 teaspoons dark brown sugar


Recipe

Combine 1 cup flour and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a time, over surface of flour mixture; toss with a fork until dry ingredients are moistened. Gently press dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle.

Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap; fit dough into a 9-inch pieplate coated with cooking spray. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 425ºF for 15 minutes or until lightly browned; cool completely on a wire rack.

Combine 2/3 cup sugar, 2/3 cup flour, and 1/8 teaspoon salt in a medium saucepan. Gradually add milk and egg yolk, stirring with a wire whisk until well blended. Place over medium heat, and cook 16 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in margarine and vanilla. Pour mixture into prepared crust; cover with plastic wrap. Chill 4 hours or until set. Remove plastic wrap. Dollop whipped topping over filling; sprinkle each dollop with brown sugar. Yield: 8 servings