Double Meringue Butterscotch Pie Recipe
Ingredients
1 recipe Basic Meringue, but use 4 egg whites
1 pkg. sugar-free butterscotch pudding mix (use the cooked variety, not the instant)
2 cup skim milk
Directions
Prepare the Basic Meringue with four egg whites and smooth two-thirds of the amount onto the inside of a 10 in. (25 cm) pie pan that has been coated with non-stick cooking spray.
Shape the meringue into the shape of the pie pan.
Save the remaining meringue in the refrigerator.
Bake the pie crust in a preheated 250°F (120°C) oven for 1 hour.
Turn off the oven but don't open the door; leave the pie crust in the oven to cool.
Meanwhile, prepare the pudding according to package directions, using the skim milk.
Just before serving, spoon the pudding into the shell.
Cover with remaining uncooked meringue.
Make sure the meringue topping covers the crust all the way around.
Use a spoon to form peaks.
Bake in a preheated 350°F (180°C) oven for 10-15 minutes.
The topping will be light brown.
Shape the meringue into the shape of the pie pan.
Save the remaining meringue in the refrigerator.
Bake the pie crust in a preheated 250°F (120°C) oven for 1 hour.
Turn off the oven but don't open the door; leave the pie crust in the oven to cool.
Meanwhile, prepare the pudding according to package directions, using the skim milk.
Just before serving, spoon the pudding into the shell.
Cover with remaining uncooked meringue.
Make sure the meringue topping covers the crust all the way around.
Use a spoon to form peaks.
Bake in a preheated 350°F (180°C) oven for 10-15 minutes.
The topping will be light brown.
Comments
Comments: 2 |
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Alicia Plotz says :
So, wait. Is the bottom layer of meringue also the pie crust that you're referring to? Because it says to bake the pie crust, but it doesn't say anything about making any other pie crust. And why does it say to spoon the pudding into the shell just before serving? I can't see how serving time is relevant. It's not as if you want it to stay cool, you're putting it in the oven.
This is the only real Diabetic friendly butterscotch recipe I can find, but it's very confusing. If someone could help me, I'd be very greatful.
Posted on: 11 December 2011 - 10:56am
Samina Tapia says :
Hi Alicia, the bottom layer of meringue is the pie base or shell. You must bake that for 1 hour at 250 degree F till firm and then let it rest and cool completely.
Just prior to serving your dessert, you will spoon the prepared pudding over the baked pie shell. This is done just before serving time so that the pie shell does not become soggy and soft with the pudding filling.
After you spoon the pudding over the meringue pie shell, cover the pudding surface with the other half of the prepare meringue that is in your refrigerator.
Brown the pie for 10 to 15 minutes under a broiler so that the top meringue gets lightly browned and firm. You do not want to keep it in the oven for too long as the pudding will get runny.
Remove and serve immediately.
I hope I could help you understand the recipe better.
Here is a recipe for meringue, incase you do not know how to make it.
http://www.ifood.tv/recipe/meringue_shell
Posted on: 12 January 2012 - 8:46am
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