The smooth, creamy filling for this pie recipe is a true butterscotch—meaning that the brown sugar is cooked with butter to coax out the caramel flavors. Make the pie a day ahead; the filling needs an overnight stint in the refrigerator to set properly.
Ingredient Checklist
Crust:
1 cup all-purpose flour
1 tablespoon powdered sugar
¼ teaspoon salt
3 ½ tablespoons vegetable shortening
3 tablespoons ice water
¾ teaspoon cider vinegar
Filling:
2 tablespoons butter
¾ cup plus 2 tablespoons packed dark brown sugar
1 cup evaporated fat-free milk, divided
⅓ cup cornstarch
⅛ teaspoon salt
3 large egg yolks
2 cups 2% reduced-fat milk
2 teaspoons vanilla extract
1 ½ cups frozen fat-free whipped topping, thawed
Instructions Checklist
• Step 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.
• Step 2
Preheat oven to 400°.
• Step 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.
• Step 4
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