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Three Way Butterscotch Pie Recipe
|Light brown sugar||3⁄4 Cup (12 tbs) (Firmly Packed)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , beaten|
|White sugar||6 Tablespoon|
|Baked pie shell||1|
Serving size: Complete recipe
Calories 2986 Calories from Fat 1143
% Daily Value*
Total Fat 128 g197.5%
Saturated Fat 62.9 g314.4%
Trans Fat 0 g
Cholesterol 734.2 mg
Sodium 2395.3 mg99.8%
Total Carbohydrates 421 g140.5%
Dietary Fiber 4 g15.8%
Sugars 270 g
Protein 48 g95%
Vitamin A 48.7% Vitamin C 9%
Calcium 84.7% Iron 34%
*Based on a 2000 Calorie diet
Blend in evaporated milk and water.
Cook over medium heat, stirring constantly, until thick and smooth.
Add a small amount of hot mixture to the beaten egg yolks; return to mixture in saucepan.
Cook, stirring constantly, for 3 minutes longer.
Remove from heat; add butter and vanilla.
Pour into baked pie shell.
To make meringue, beat egg whites until they begin to stiffen; add sugar, 1 tbs at a time, and continue to beat until stiff peaks form.
Spread over filling.
Bake at 350 degrees for 15 minutes, or until the meringue is lightly browned.
Cool, then chill before serving, if desired.
For variety, add 1/4 cup chopped nuts to pie crust dough before rolling out; or sprinkle 3 tbs grated orange rind over filling and carefully spread meringue over orange rind or grate 2 oz.semisweet chocolate and sprinkle over filling; spread meringue carefully over chocolate.