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Ingredients

How to make it

  • 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.
  • Preheat oven to 400F.
  • 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.
  • Let stand 1 minute.
  • 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.
  • Line bottom of dough with a piece of foil.
  • Arrange pie weights or dried beans on foil.
  • Bake at 400F for 20 minutes or until pastry edge is
  • lightly browned.
  • Remove pie weights and foil.
  • Bake an additional 8 minutes or until done.
  • Cool completely on a wire rack.
  • *****To prepare filling:
  • Melt butter in a large, heavy saucepan over medium heat.
  • Add brown sugar.
  • Cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon.
  • Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition.
  • Bring to a boil, stirring constantly; cook 30 seconds.
  • Remove from heat.
  • Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk.
  • Heat 2% milk in a small saucepan over medium heat to 180F 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.
  • Gradually add hot milk mixture to brown sugar mixture, stirring with a
  • whisk.
  • 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.
  • Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
  • Remove pan from ice.
  • Spoon mixture into the prepared crust.
  • Cover and refrigerate for 8 hours or overnight.
  • Spread whipped topping evenly over filling just before serving.

Reviews & Comments 1

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    " It was excellent "
    aussie_meat_pie ate it and said...
    It looks worth it - I like the choice of ingredients too, nice one Stormy thanks for sharing.
    Was this review helpful? Yes Flag

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