Butterscotch Cream Pie

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/8 teaspoon	0.6ml	Salt
3 tablespoons	45ml	Vegetable shortening
11 teaspoons	55ml	Ice water
		Vegetable cooking spray
2/3 cup	106g / 3.7oz	Firmly packed dark brown sugar
2/3 cup	41g / 1.4oz	All-purpose flour
1/8 teaspoon	0.6ml	Salt
2 cups	474ml	1% low-fat milk
1		Egg yolk
2 teaspoons	10ml	Margarine
1 1/2 teaspoons	7.5ml	Vanilla extract
1/2 cup	118ml	Reduced-calorie frozen whipped topping - thawed
2 teaspoons	10ml	Dark brown sugar

Recipe Instructions

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 pie plate coated with cooking spray. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 425F 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 (serving size: 1 slice).

Source:
Cooking Light, May/June 1993, page 80

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