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Butterscotch Fluff Pie Recipe
|Sifted all purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs) (Quick Or Old Fashioned, Uncooked)|
|Cold water||5 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Toasted coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3377 Calories from Fat 1867
% Daily Value*
Total Fat 211 g323.9%
Saturated Fat 98.9 g494.7%
Trans Fat 13.5 g
Cholesterol 623 mg
Sodium 1954.9 mg81.5%
Total Carbohydrates 323 g107.8%
Dietary Fiber 12.1 g48.4%
Sugars 79.9 g
Protein 66 g131.9%
Vitamin A 55% Vitamin C 2.1%
Calcium 65.7% Iron 72.7%
*Based on a 2000 Calorie diet
Cut in shortening until mixture resembles coarse crumbs; stir in oats.
Add water, a tablespoon at a time, mixing with a fork until pastry can be formed into a ball.
Turn out on lightly floured board or canvas.
Roll out to form 13-inch circle.
Fit pastry loosely into 9-inch pie plate.
Turn edge under and flute.
Prick bot- tom and sides with a fork.
Bake in hot oven (425°F.) 12 to 15 minutes.
Soften gelatine in cold water.
Place salt, milk, egg yolks and butterscotch pieces in top of double boiler.
Cook over hot water until butterscotch pieces are melted and mixture thickens, stirring frequently.
Add softened gelatine and stir until dissolved.
Cool until mixture begins to thicken.
Beat egg whites until stiff and glossy.
Fold cooled gelatine mix- ture into egg whites.
Whip cream until frothy; gradually add sugar, whipping until stiff.
Fold into butterscotch mixture.
Pour into pie crust; chill until set.
Decorate with toasted coconut.
Makes one 9-inch pie.