RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3958
| View Recipe |
|
|
| Recipe Name: |
McCall's Butterscotch Meringue Pie - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
|
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
To make this a cream pie instead, whip 1/2 cup heavy cream with 2 Tbls powdered sugar and top a cooled pie. You will have to refrigerate this pie.
|
|
Ingredients:
2.5 Cups milk, whole
|
Directions:
Make the filling:
In a medium saucepan, combine brown sugar, 1/4 cup white sugar, cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth.
Over medium heat, bring to a boil, stirring; boil 1 minute, stirring constantly. Remove from heat.
Stir half of the hot mixture into the egg yolks, mixing well (do not let the eggs scramble); pour back into saucepan and combine well.
Bring back to a boil, stirring; boil 1 minute longer. Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400 degrees.
Make Meringue:
In a medium bowl, with a portable electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form when beater is raised.
Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.
Spread meringue over warm filling, sealing to the edge of the crust.
Bake 7 to 10 minutes, or until meringue is golden. Cool on a wire rack, away from drafts, 1 hour before serving. |
|
|
|
| Nutrition per Serving: |
| Calories: |
463 |
Total Carbs: |
69.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
16.7 |
Fat: |
15.7 |
Protein: |
7.82 |
| Fiber: |
0.00 |
Sodium: |
391.50 |
|
|
|
