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Sour Cream Butterscotch Meringue Pie

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Ingredients
  All purpose flour 1 1⁄2 Tablespoon
  Firmly packed light brown sugar 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Dairy sour cream 1 1⁄2 Cup (24 tbs)
  Eggs 3 , separated
  Vanilla extract 1 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
  Unbaked 9 inch pastry shell 1
  Granulated sugar 6 Tablespoon
Directions

Mix first 4 ingredients.
Add to beaten egg yolks, vanilla, and butter.
Pour into pie pan lined with pastry rolled 1/8 inch thick.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (350°F.) and bake for about 30 minutes.
Beat egg whites until stiff.
Gradually add granulated sugar and beat until very stiff.
Pile lightly on pie and spread to edge.
Bake in preheated slow oven (325°F.) for about 18 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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