Butterscotch Fluff Pie Recipe
I love this deliciously sweet classic Butterscotch Fluff Pie, which indeed is a great dessert treat! Here's an easy to follow recipe for this Butterscotch Fluff Pie and be assured that you're gonna get it right at the first go itslef!
Ingredients
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/2 cup rolled oats ( quick or old fashioned, uncooked)
4 to 5 tablespoons cold water
1 envelope unflavored gelatine
1/2 cup cold water
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, separated
1 package (6-ounces) butterscotch pieces
1/2 cup heavy cream
2 tablespoons sugar
Toasted coconut
Directions
Sift together flour and salt into bowl.
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.
Cool.
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.
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.
Cool.
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.
