Butterscotch Cream Pie
Butterscotch Cream Pie might be just the dessert you are searching for. This recipe makes 8 servings with 269 calories, 5g of protein, and 8g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have firmly brown sugar, brown sugar, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
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 425 for 15 minutes or until lightly browned; cool completely on a wire rack.
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.
Remove plastic wrap. Dollop whipped topping over filling; sprinkle each dollop with brown sugar.