Butterscotch Pie Recipe

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Butterscotch Pie
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Ingredients
17
Count
Nutrition
292
Calories
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Ingredients:

Directions:

  1. To prepare crust, lightly spoon flour into a dry measuring cup; level
  2. With a knife.
  3. Combine flour, powdered sugar, and 1/4 teaspoon salt in a
  4. Medium bowl.
  5. Cut in shortening with a pastry blender or 2 knives until
  6. Mixture resembles coarse meal.
  7. Combine water and vinegar.
  8. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time.
  9. Toss with a fork until moist.
  10. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.
  11. Preheat oven to 400F.
  12. Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp
  13. Surface.
  14. Unwrap chilled dough, and place on plastic wrap.
  15. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle.
  16. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
  17. Let stand 1 minute.
  18. Remove 2 sheets of plastic wrap.
  19. Fit dough, plastic wrap side up, into a 9-inch pie plate.
  20. Remove remaining plastic wrap.
  21. Press the dough against bottom and sides of pie plate.
  22. Fold edges under and flute.
  23. Freeze 10 minutes.
  24. Line bottom of dough with a piece of foil.
  25. Arrange pie weights or dried beans on foil.
  26. Bake at 400F for 20 minutes or until pastry edge is
  27. Lightly browned.
  28. Remove pie weights and foil.
  29. Bake an additional 8 minutes or until done.
  30. Cool completely on a wire rack.
  31. *****To prepare filling:
  32. Melt butter in a large, heavy saucepan over medium heat.
  33. Add brown sugar.
  34. Cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon.
  35. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition.
  36. Bring to a boil, stirring constantly; cook 30 seconds.
  37. Remove from heat.
  38. Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk.
  39. Heat 2% milk in a small saucepan over medium heat to 180F or until tiny bubbles form around edge (do not boil), stirring frequently. Gradually add hot milk to cornstarch mixture, stirring constantly with a wire whisk.
  40. Gradually add hot milk mixture to brown sugar mixture, stirring with a
  41. Whisk.
  42. Place mixture in a pan; cook over medium heat 11 minutes or until
  43. Thick, stirring constantly with a wooden spoon.
  44. Cook an additional 2 minutes.
  45. Remove from heat.
  46. Stir in vanilla.
  47. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
  48. Remove pan from ice.
  49. Spoon mixture into the prepared crust.
  50. Cover and refrigerate for 8 hours or overnight.
  51. Spread whipped topping evenly over filling just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 291.63 Kcal (1221 kJ)
Calories from fat 123.67 Kcal
% Daily Value*
Total Fat 13.74g 21%
Cholesterol 88.63mg 30%
Sodium 359.84mg 15%
Potassium 359.35mg 8%
Total Carbs 28.46g 9%
Sugars 8.98g 36%
Dietary Fiber 0.8g 3%
Protein 12.45g 25%
Vitamin C 2mg 3%
Iron 1.5mg 8%
Calcium 172.1mg 17%
Amount Per 100 g
Calories 153.92 Kcal (644 kJ)
Calories from fat 65.27 Kcal
% Daily Value*
Total Fat 7.25g 21%
Cholesterol 46.78mg 30%
Sodium 189.92mg 15%
Potassium 189.66mg 8%
Total Carbs 15.02g 9%
Sugars 4.74g 36%
Dietary Fiber 0.42g 3%
Protein 6.57g 25%
Vitamin C 1mg 3%
Iron 0.8mg 8%
Calcium 90.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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