Sour Cream Butterscotch Meringue Pie Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CourseMethod
Main IngredientInterest Group

Ingredients

 All purpose flour1 1⁄2 Tablespoon
 Firmly packed light brown sugar1 1⁄2 Cup (24 tbs)
 Salt1⁄2 Teaspoon
 Dairy sour cream1 1⁄2 Cup (24 tbs)
 Eggs3 , separated
 Vanilla extract1 1⁄2 Teaspoon
 Butter/Margarine2 Tablespoon, melted
 Unbaked 9 inch pastry shell1
 Granulated sugar6 Tablespoon

Nutrition Facts

Serving size

Calories 654 Calories from Fat 264

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 16 g80.1%

Trans Fat 0 g

Cholesterol 146.4 mg

Sodium 410.2 mg17.1%

Total Carbohydrates 91 g30.3%

Dietary Fiber 0.1 g0.41%

Sugars 73.7 g

Protein 6 g12.7%

Vitamin A 11.6% Vitamin C 0.86%

Calcium 12.6% Iron 6.3%

*Based on a 2000 Calorie diet

Directions

Mix first 4 ingredients.
Add to beaten egg yolks, vanilla, and butter.
Pour into pie pan lined with pastry rolled 1/8 inch thick.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (350°F.) and bake for about 30 minutes.
Beat egg whites until stiff.
Gradually add granulated sugar and beat until very stiff.
Pile lightly on pie and spread to edge.
Bake in preheated slow oven (325°F.) for about 18 minutes.
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