Butterscotch Cream Pie

Name: Butterscotch Cream Pie
Yield: Serves 8
Ingredients: 1 1/4 cups, unbleached all-purpose flour; 1/2 teaspoon, table salt; 1 tablespoon, granulated sugar; 6 tablespoons, unsalted butter, chilled, cut into 1/4-inch pieces; 4 tablespoons, vegetable shortening, chilled; 3–4 tablespoons, water, iced; 1/2 cup, graham cracker crumbs; 1/4 cup, cornstarch; 1/4 teaspoon, table salt; 1/2 cup, evaporated milk; 5 , large egg yolks; 6 tablespoons, unsalted butter; 1 cup, light brown sugar; 2 cups, milk (whole); 1 1/2 teaspoons, vanilla extract; 1 cup, heavy cream; 2 tablespoons, confectioners' sugar; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Dessert Pies

Appears in Cook's Illustrated March/April 1996

We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.

SERVES 8

TIME 1½ hours, plus 50 minutes cooling and 4½ hours chilling

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