Mountain High Butterscotch Pie Recipe
Servings: 8
Ingredients
- 1 c. light or possibly dark brown sugar
- 3 1/2 tbsp. cornstarch
- 4 tbsp. butter
- 2 c. lowfat milk, scalded
- 4 Large eggs, separated
- 1/2 c. whipping cream
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 6 tbsp. sugar
- 1/4 c. toasted, sliced almonds
- Easy pie shell
Directions
- 1. Make the pie crust. Fit into a 9 inch pie plate.
- 2. Bake at 425 degrees for 10 min. Lower heat to 375 degrees. Continue baking for 10-12 min. Cold.
- 3. In a heavy saucepan, combine the brown sugar, cornstarch and butter. Stir and cook till blended.
- 4. Whisk in lowfat milk. Combine well. Pour a little lowfat milk mix into egg yolks.
- 5. Return yolks to saucepan. Cook, stirring over medium heat, till mix thickens. Stir in whipping cream and 1 tsp. vanilla.
- 6. Beat mix till it cools. Pour into pie shell.
- 7. To prepare meringue, beat egg whites till frothy. Add in cream of tartar. Beat till soft peaks are formed. Beat in sugar a little at a time. Stir in remaining vanilla.
- 8. Cover pie with meringue. Sprinkle with almonds.
- 9. Bake at 350 degrees for 10 min, till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 107 | 36% |
| Total Fat 12.15g | 15% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 113mg | 5% |
| Potassium 209mg | 6% |
| Total Carbs 43.53g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 39.64g | 26% |
| Protein 5.66g | 9% |
