Butterscotch Cream Pie Recipe

Name: Butterscotch Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/8 teaspoon salt; 3 tablespoons vegetable shortening; 3 tablespoons plus 2 tablespoons 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 thawed reduced-calorie frozen whipped topping; 2 teaspoons dark brown sugar

Servings: persons

1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable shortening
3 tablespoons plus 2 tablespoons 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 thawed reduced-calorie frozen whipped topping
2 teaspoons dark brown sugar

1
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.
2
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 425u00b0 for 15 minutes or until lightly browned; cool completely on a wire rack.
3
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.
4
Remove plastic wrap. Dollop whipped topping over filling; sprinkle each dollop with brown sugar.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/8 teaspoon salt, 3 tablespoons vegetable shortening, 3 tablespoons plus 2 tablespoons ice water, and more.

Yes, Butterscotch Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Cream Pie

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