Here is how to make the filling for Butterscotch Meringue Pie. This is a luscious blend of brown sugar, eggs, and butter (along with a few other ingredients). It can be served as a great pudding, if you choose not to bother with the pie crust and meringue. The meringue recipe will be in Butterscotch Meringue Pie-Part 2 (the Meringue).
Stir 2 cups brown sugar and 4 heaping tablespoons flour together. Add 2 cups hot water and 4 beaten egg yolks and stir to combine. Cook slowly over low heat, until thickened, stirring constantly. Add 2 tablespoons butter, a dash of salt, and ? teaspoon vanilla. Stir well. Cool to room temperature. Pour into a baked 9-inch pie crust. The video for the meringue topping is Bettys Butterscotch Meringue Pie?Part 2 (the Meringue).
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 256 | ||
Calories from Fat: 26 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 58.3mg | 2 % | |
Potassium 81.6mg | 2 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 58.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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