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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a make ahead pie as it had to be refridgerated 8 hours before serving. But the taste is worth it. Ingredients:
********crust |
1 cup all-purpose flour |
1 tablespoon powdered sugar |
1/4 teaspoon salt |
3 1/2 tablespoons vegetable shortening |
3 tablespoons ice water |
3/4 teaspoon cider vinegar |
*********filling |
2 tablespoons butter |
3/4 cup plus 2 tablespoons packed dark brown sugar 1 cup evaporated |
fat-free milk, divided |
1/3 cup cornstarch |
1/8 teaspoon salt |
3 large egg yolks |
2 cups 2% reduced-fat milk |
2 teaspoons vanilla extract |
1 1/2 cups frozen fat-free whipped topping, thawed |
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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