Butterscotch Cream Pie

Ingredients

• 0.7 cup firmly brown sugar dark packed
• 2 teaspoons brown sugar dark
• 1  egg yolk 
• 0.7 cup flour all-purpose
• 1 cup flour all-purpose
• 3 tablespoons ice water 
• 2 cups milk 1% low-fat
• 2 teaspoons butter 
• 0.1 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 3 tablespoons vegetable shortening 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• blender
• plastic wrap

Directions

1. Combine 1 cup flour and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
2. 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.
3. Roll dough, still covered, into an 11-inch circle.
4. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
5. 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.
6. Bake at 425 for 15 minutes or until lightly browned; cool completely on a wire rack.
7. 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.
8. Place over medium heat, and cook 16 minutes or until thickened and bubbly, stirring constantly.
9. Remove from heat; stir in margarine and vanilla.
10. Pour mixture into prepared crust; cover with plastic wrap. Chill 4 hours or until set.
11. Remove plastic wrap. Dollop whipped topping over filling; sprinkle each dollop with brown sugar.