| Recipe to Print-Gramma's Butterscotch Pie - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Gramma's Butterscotch Pie - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| 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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