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Butterscotch Chiffon Pie

Western.Chefs's picture
  Baked 9 inch pie shell 1
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Firmly packed brown sugar 1 Cup (16 tbs)
  Scalded milk 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)

Soak gelatin in the cold water 5 min.
Beat egg yolks until thick and lemon-colored.
Gradually beat in the brown sugar, then the milk.
Add butter and salt, and cook in top of double boiler over hot, not boiling, water, while stirring, until the mixture coats a spoon.
Stir in gelatin.
Cool; add vanilla.
Beat the egg whites until quite stiff.
Then add the granulated sugar gradually, while continuing to beat until stiff.
Fold into cooled custard, then pour into pie shell.
Chill until set.
Chill any leftover filling for luncheon dessert.

Recipe Summary

Difficulty Level: 
Cook Time: 
2 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2697 Calories from Fat 936

% Daily Value*

Total Fat 105 g160.9%

Saturated Fat 46.7 g233.4%

Trans Fat 0 g

Cholesterol 721.5 mg240.5%

Sodium 1837 mg76.5%

Total Carbohydrates 403 g134.4%

Dietary Fiber 2.8 g11.3%

Sugars 282.6 g

Protein 46 g92.8%

Vitamin A 34.2% Vitamin C

Calcium 56.5% Iron 38.5%

*Based on a 2000 Calorie diet

Butterscotch Chiffon Pie Recipe