Sour Cream Butterscotch Meringue Pie
|All purpose flour||1 1⁄2 Tablespoon|
|Firmly packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|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|
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.