Smith and Welton's Tea Room Butterscotch Meringue Pie

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Smith and Welton's Tea Room Butterscotch Meringue Pie

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup firmly packed light brown sugar

1/4 cup cornstarch

4 eggs -- separated

2 cups milk

1/2 cup butter or margarine

1 teaspoon vanilla extract

1 baked (9 inch) pastry shell

1 Pinch cream of tartar

1/4 cup sugar

 

Combine brown sugar and cornstarch in top of a double boiler; mix well. Add egg

yolks, milk, and butter, mixing well. Cook over boiling water, stirring

constantly, 30 minutes or until thickened. Remove from heat; stir in vanilla.

Pour filling into pastry shell. Beat egg whites (at room temperature) and cream

of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time,

beating until stiff peaks form. Spread meringue over filling, sealing to edge

of pastry. Bake at 350F for 10 minutes or until meringue is golden brown.

 

Source:

" Rec.food.recipes "

 

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Per Serving (excluding unknown items): 2531 Calories; 126g Fat (44.1% calories

from fat); 39g Protein; 320g Carbohydrate; trace Dietary Fiber; 1063mg

Cholesterol; 1487mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Fruit; 2

Non-Fat Milk; 23 Fat; 17 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0