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1
Prepare Baked Pastry Shell.
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2
Set shell aside.
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3
For The Baked Pastry Shell: Stir together flour and salt.
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4
Cut in shortening.
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5
Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork.
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6
On a lightly floured surface, roll dough into a 12-inch circle.
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7
Ease pastry into a 9-inch pie plate.
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8
Trim pastry to 1/2 inch beyond edge of pie plate.
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9
Fold under extra pastry.
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10
Crimp edge.
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11
Prick bottom and side of pastry.
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12
Line pastry with a double thickness of foil.
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13
Bake in a 450 degrees F oven for 8 minutes.
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14
Remove foil.
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15
Bake for 5 to 6 minutes more or until golden brown.
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16
Cool on wire rack.
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17
For The Butterscotch Filling: In a medium saucepan, combine 1/2 cup of the brown sugar and the 1/4 cup butter.
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18
Cook and stir over low heat until butter melts and mixture is smooth.
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19
Remove from heat.
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20
In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch.
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21
Add flour mixture to butter mixture; stir until combined.
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22
Gradually stir in whipping cream.
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23
Return saucepan to heat.
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24
Cook and stir over medium heat until thickened and bubbly; reduce heat.
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25
Cook and stir for 2 minutes more.
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26
Remove from heat.
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27
In a small bowl, lightly beat egg yolks with a fork.
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28
Gradually stir about 1 cup of the hot filling into yolks.
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29
Add yolk mixture to saucepan.
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30
Bring to a gentle boil over medium heat, stirring constantly; reduce heat.
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31
Cook and stir for 2 minutes more.
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32
Remove from heat.
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33
Stir in the 3 tablespoons butter and vanilla.
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34
Pour filling into the Baked Pastry Shell.
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35
Cover surface of filling with plastic wrap.
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36
Chill in the refrigerator for at least 2 hours before serving.
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37
To serve, prepare Whipped Cream Topping.
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38
Remove plastic wrap covering filling.
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39
Spread topping evenly over cold filling.
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40
(Or, if you like, spoon Whipped Cream Topping into a decorating bag fitted with a star tip.
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41
Decoratively pipe topping over filling.)
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42
Immediately serve pie or store, covered, in the refrigerator until ready to serve.
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43
To Make Whipped Cream Topping: 1.In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl).
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44
Add powdered sugar and vanilla.
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45
Beat the topping mixture until stiff peaks form (the tips stand straight).
