RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4962
| View Recipe |
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| Recipe Name: |
Butterscotch Pie - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2.5 Cups milk, whole scalded
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Directions:
Make 1/2 recipe pie dough. Place in a 9"pie plate. Dock and bake at 425 for about 12 minutes.
Combine flour, brown sugar and salt. Add milk and cook slowly in a double boiler until thickened. Pour small amount over egg yolks to temper. Return all yolks to pan and combine well. Add butter, cook 2 minutes. Add vanilla.
Pour into a baked pie crust.
Whip egg whites to soft peaks, then gradually add white sugar while beating until stiff peaks to make meringue.
Top pie with meringue and make sure to attach to the sides of the crust so the meringue does not shrink during baking.
Bake 5 minutes at 450 degrees until golden. |
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| Nutrition per Serving: |
| Calories: |
274 |
Total Carbs: |
42.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
7.5 |
Fat: |
8.1 |
Protein: |
5.22 |
| Fiber: |
0.16 |
Sodium: |
168.95 |
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