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Butterscotch Pie
Butterscotch PieIf you prefer, you can substitute plain low-fat yogurt for the vanilla and stir in a small amount of sugar or honey once the yogurt has been drained.
  • 1-1/2 cups low-fat vanilla yogurt
  • 1-1/2 cups graham cracker crumbs (9 ounces)
  • 4 tablespoons granulated sugar
  • 4 teaspoons light olive oil
  • 2-1/4 cups low-fat (1%) milk
  • 1/3 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch

1. Spoon yogurt into a fine-meshed sieve and refrigerate at least 4 hours or up to overnight.

2 . Preheat oven to 350°F. In medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, oil, and 1/4 cup of milk and pulse until mixture comes together. Pat into bottom and up sides of 9-inch pie plate. Bake 10 minutes until set. Cool on wire rack.

3. Meanwhile, in medium saucepan, combine remaining 2 cups milk, brown sugar, and salt. Bring to a boil over medium heat. In a small bowl whisk together cornstarch and remaining 2 tablespoons granulated sugar. Whisk about 1/2 cup of hot milk mixture into cornstarch, then whisk warmed cornstarch mixture back into saucepan. Simmer, whisking, until thickened, about 1 minute. Remove pudding from heat. Stir in vanilla. Spoon mixture into cooled pie shell smoothing top.

4. Serve pie at room temperature or chilled, with a dollop of thickened yogurt topping.


Nutritional Information
Per wedge: 298 calories, 6.7g total fat (1.6g saturated), 5mg cholesterol, 1.1g dietary fiber (0g soluble), 53g carbohydrate, 7g protein, 352mg sodium.
Good source of: calcium, iron, riboflavin, vitamin B12


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
35