Butterscotch Chiffon Pie Recipe

Summary

Cooking Time2 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodDish
Main Ingredient

Ingredients

 Baked 9 inch pie shell1
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Eggs3 , separated
 Firmly packed brown sugar1 Cup (16 tbs)
 Scalded milk1 Cup (16 tbs)
 Butter/Margarine2 Tablespoon
 Salt1⁄4 Teaspoon
 Vanilla extract1⁄2 Teaspoon
 Granulated sugar1⁄4 Cup (4 tbs)

Nutrition Facts

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

Directions

Soak gelatin in the cold water 5 min.
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.
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