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Sour Cream Butterscotch Meringue Pie Recipe
|All purpose flour||1 1⁄2 Tablespoon|
|Firmly packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Vanilla extract||1 1⁄2 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Unbaked 9 inch pastry shell||1|
|Granulated sugar||6 Tablespoon|
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
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.