RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2305
| View Recipe |
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| Recipe Name: |
Gramma's Butterscotch Pie |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9" Pie Plate |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Blind bake the pie crust 12 minutes, or 20 minutes if using pie weights or beans. Remove weights after 12 minutes.
Pour butterscotch pudding into pie shell.
Meringue: Beat egg whites until soft peaks form. Add the sugar, 1 Tbsp at a time until stiff peaks form (you can turn the bowl upside down and not have anything fall). Spread the meringue over the pie, making sure there are no spots where the pudding is visible.
Bake for 4 minutes until peaks are golden brown. |
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Gramma's Butterscotch Pudding
(Add to shopping list) :
2 Cups milk, whole
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Directions:
In 3qt pyrex bowl, blend together sugar, cornstarch and salt. Gradually add milk, mixing well. Microwave on High 5 to 7 minutes, stirring every 3 minutes until mixture is smooth, thickened and clear.
Whisk the egg yolks, then stir in a small amount of the hot pudding into the eggs. (This is called 'tempering'.) Microwave on Medium High, 1 to 3 minutes until mixture is smooth and thickened.
Add butter and vanilla. Stir until buttefr is melted. Pour into serving dishes. |
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| Nutrition per Serving: |
| Calories: |
57 |
Total Carbs: |
12.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
1.75 |
| Fiber: |
0.00 |
Sodium: |
27.50 |
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