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Butterscotch Meringue Pie

 

14

Yield

1

pie

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

9 inch pie shell (9 inch)
¾ cup brown sugar
light, firmly packed
*
¼ cup sugar
granulated
¼ cup cornstarch
½ teaspoon salt
2 ½ cups milk
3 each egg yolks
slightly beaten
*
2 tablespoons butter
1 teaspoon vanilla extract
Meringue
3 each egg whites
*
¼ teaspoon cream of tartar
*
6 tablespoons sugar
½ teaspoon vanilla extract

Directions

Prepare and bake the pie shell; allow to cool.

In a medium saucepan, combine the sugars, cornstarch and salt; mix well.

Gradually stir in the milk, mixing until completely smooth.

Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly.

Remove from the heat. Stir half of the hot mixture into the egg yolks, mixing well; pour back into the saucepan.

Bring back to boiling, stirring; boil 1 minute longer.

Remove from heat.

Stir in the butter and vanilla; pour immediately into the pie shell.

Preheat oven to 400.

Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.

Gradually beat in the sugar.

Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.

Bake 7 to 10 minutes or until meringue is golden.

Cool on wire rack for 1 hour before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 173853% of calories from fat
 % Daily Value *
Total Fat 102g 156%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 2233mg 93%
Total Carbohydrate 62g 62%
Dietary Fiber 3g 12%
Sugars g
Protein 35g
Vitamin A 9% Vitamin C 1%
Calcium 24% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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