Butterscotch Pie Recipe

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Butterscotch Pie
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Ingredients
15
Count
Nutrition
293
Calories
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Ingredients:

Directions:

  1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine water and vinegar. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.
  2. Preheat oven to 400°.
  3. Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
  4. Let stand 1 minute. Remove 2 sheets of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap. Press the dough against bottom and sides of pie plate. Fold edges under, and flute. Freeze 10 minutes.
  5. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until pastry edge is lightly browned. Remove pie weights and foil; bake an additional 8 minutes or until done. Cool completely on a wire rack.
  6. To prepare filling, melt butter in a large, heavy saucepan over medium heat. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition. Bring to a boil, stirring constantly; cook 30 seconds. Remove from heat.
  7. Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk. Heat 2% milk in a small saucepan over medium heat to 180° 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.
  8. Gradually add hot milk mixture to brown sugar mixture, stirring with a whisk. Place mixture in a pan; cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon. Cook an additional 2 minutes; remove from heat. Stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
  9. Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.46 Kcal (1229 kJ)
Calories from fat 92.55 Kcal
% Daily Value*
Total Fat 10.28g 16%
Cholesterol 68.42mg 23%
Sodium 290.54mg 12%
Potassium 278.2mg 6%
Total Carbs 38.58g 13%
Sugars 23.9g 96%
Dietary Fiber 0.46g 2%
Protein 10.73g 21%
Vitamin C 1.4mg 2%
Iron 1.4mg 8%
Calcium 191.5mg 19%
Amount Per 100 g
Calories 168.66 Kcal (706 kJ)
Calories from fat 53.19 Kcal
% Daily Value*
Total Fat 5.91g 16%
Cholesterol 39.33mg 23%
Sodium 166.99mg 12%
Potassium 159.89mg 6%
Total Carbs 22.18g 13%
Sugars 13.73g 96%
Dietary Fiber 0.27g 2%
Protein 6.17g 21%
Vitamin C 0.8mg 2%
Iron 0.8mg 8%
Calcium 110mg 19%

* 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

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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