Butterscotch Pie

Butterscotch Pie
Photo by Karry Hosford

Ingredients

  • 1/8 teaspoon salt
  • 3 large egg yolks
  • ¾ teaspoon cider vinegar
  • 1 cup evaporated fat-free milk, divided
  • ¾ cup plus 2 tablespoons packed dark brown sugar
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • + 10 more ingredients
    • 2 cups 2% reduced-fat milk
    • 1 ½ cups frozen fat-free whipped topping, thawed
    • 3 tablespoons ice water
    • Filling:
    • 1 tablespoon powdered sugar
    • 3 ½ tablespoons vegetable shortening
    • 2 tablespoons butter
    • Crust:
    • 2 teaspoons vanilla extract
    • 1/3 cup cornstarch

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 ...

View full recipe at My Recipes

Comments

Variations on Butterscotch Pie

  • Butterscotch Pie
    • Pinch of salt
    • 2 tablespoons butter or margarine, melted
    • 3 large eggs, separated
    • 2 tablespoons butter or margarine, melted
    • 1/3 cup cornstarch
    • +23 other ingredients


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