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Sour Cream Meringue Pie Recipe
|Light brown sugar||1 Cup (16 tbs), lightly packed|
|Dairy sour cream||1 Cup (16 tbs)|
|Egg yolks||3 , slightly beaten|
|Butter/Margarine||2 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
|Semisweet chocolate pieces||6 Ounce (1 Cup)|
|9-inch unbaked pie shell||1|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3910 Calories from Fat 1779
% Daily Value*
Total Fat 203 g311.8%
Saturated Fat 112.5 g562.5%
Trans Fat 0 g
Cholesterol 739.4 mg
Sodium 1262.2 mg52.6%
Total Carbohydrates 501 g167%
Dietary Fiber 1.5 g5.9%
Sugars 381.4 g
Protein 34 g67.7%
Vitamin A 54.5% Vitamin C 3.5%
Calcium 34.3% Iron 18.1%
*Based on a 2000 Calorie diet
In a large bowl, combine brown sugar, flour, cinnamon, sour cream, egg yolks, melted butter or margarine and vanilla.
Beat until smooth.
Stir in chocolate pieces; mix well.
Pour into unbaked pie shell.
Bake 45 to 50 minutes or until tip of knife inserted in center comes out clean.
In a medium bowl, beat egg whites and cream of tartar until foamy.
Gradually add granulated sugar.
Continue beating until stiff peaks form.
Spread meringue over warm pie filling, carefully sealing to edge of crust.
Bake 7 to 10 minutes or until golden.
Cool on wire rack 1 hour.
Serve slightly warm.