- Recipes Home
- Interest Groups
Butterscotch Chiffon Pie Recipe
|Baked 9 inch pie shell||1|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Scalded milk||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2697 Calories from Fat 936
% Daily Value*
Total Fat 105 g160.9%
Saturated Fat 46.7 g233.4%
Trans Fat 0 g
Cholesterol 721.5 mg
Sodium 1837 mg76.5%
Total Carbohydrates 403 g134.4%
Dietary Fiber 2.8 g11.3%
Sugars 282.6 g
Protein 46 g92.8%
Vitamin A 34.2% Vitamin C
Calcium 56.5% Iron 38.5%
*Based on a 2000 Calorie diet
Beat egg yolks until thick and lemon-colored.
Gradually beat in the brown sugar, then the milk.
Add butter and salt, and cook in top of double boiler over hot, not boiling, water, while stirring, until the mixture coats a spoon.
Stir in gelatin.
Cool; add vanilla.
Beat the egg whites until quite stiff.
Then add the granulated sugar gradually, while continuing to beat until stiff.
Fold into cooled custard, then pour into pie shell.
Chill until set.
Chill any leftover filling for luncheon dessert.