Butterscotch Meringue Pie

Nutritional Facts

Serving Size:

1 slice

Calories from Fat:

143.02kcal

Calories:

363

Total Fat:

15.94g

Saturated Fat:

6.91g

Cholestrol:

99.22mg

Sodium:

229.25mg

Dietary Fiber:

0.68g

Total Carbohydrate:

48.85g

Sugars:

31.16g

Protein:

7.09g

Calcium:

106.68mg

Total Time: 5 hours, 30 minutes
Prep Time: 1 hour
Cook Time: 30 minutes

Source:

Makers of LACTAID® Brand Products

For the best flavor, toast the pecans before adding to the pastry. To toast pecan halves or pieces, spread in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until lightly browned, watching carefully and stirring once or twice to avoid burning.

Yields/Serves:

servings

Ingredients:

3 egg whites

Pecan Pastry Shell:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

1/4 cup very finely chopped toasted pecans

4 tablespoons cold water, or as needed

Filling:

3/4 cup packed brown sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 1/2 cups LACTAID® Reduced Fat 2% Milk

3 beaten egg yolks

2 tablespoons butter, sliced

2 teaspoons vanilla

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

Let egg whites stand at room temperature for 30 minutes. Preheat oven to 450 degrees F.
Prepare and bake Pecan Pastry Shell: Combine all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Stir in toasted pecans. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all of flour mixture is moistened. Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 7 to 10 minutes more or until lightly golden; set aside. Reduce oven temperature to 350 degrees F.
Meanwhile, for filling, in a medium saucepan combine the brown sugar, cornstarch, and salt. Stir in LACTAID® Reduced Fat 2% Milk. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Keep warm.
For meringue, in a large mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).
Spoon hot filling into pastry shell. Immediately spread meringue evenly over hot filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack 1 hour. Chill at least 3 hours or up to 6 hours before serving.

Notes: