Butterscotch Pie

Ingredients

• 2 tablespoons butter 
• 0.8 teaspoon cider vinegar 
• 0.3 cup cornstarch 
• 0.8 cup brown sugar dark packed
• 3 large egg yolks 
• 1 cup evaporated milk fat-free divided
• 1 cup flour all-purpose
• 3 tablespoons ice water 
• 2 cups milk 2% reduced-fat
• 1 tablespoon powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 
• 3.5 tablespoons vegetable shortening 
• 1.5 cups non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• wooden spoon
• aluminum foil
• measuring cup

Directions

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
2. 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.
3. Combine water and vinegar.
4. 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.
5. Preheat oven to 40
6. 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.
7. Roll dough, still covered, into a 12-inch circle.
8. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
9. Let stand 1 minute.
10. 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.
11. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil.
12. Bake at 400 for 20 minutes or until pastry edge is lightly browned.
13. Remove pie weights and foil; bake an additional 8 minutes or until done. Cool completely on a wire rack.
14. To prepare filling, melt butter in a large, heavy saucepan over medium heat.
15. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon.
16. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition. Bring to a boil, stirring constantly; cook 30 seconds.
17. Remove from heat.
18. Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk.
19. 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.
20. Gradually add hot milk mixture to brown sugar mixture, stirring with a whisk.
21. 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.
22. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
23. Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight.
24. Spread whipped topping evenly over filling just before serving.