Butterscotch Angel Pie
Butterscotch Angel Pie Image

Butterscotch Angel Pie

Angel pies originated in the 1930's. This one has an updated taste of butterscotch.

The Story Behind the Recipe
8
servings
35 min
PREP TIME
14 hrs 35 min
TOTAL TIME

Ingredients

Meringue Shell

3 , large Land O Lakes® Eggs (whites only) at room temperature

1 teaspoon vanilla

1/4 teaspoon cream of tartar

3/4 cups sugar

Filling

1 3/4 cups Land O Lakes® Half & Half

1 large Land O Lakes® Egg

1 large Land O Lakes® Egg (yolk only)

3 tablespoons cornstarch

1/4 cup Land O Lakes® Butter

1 cup firmly packed dark brown sugar

1 1/2 teaspoons vanilla

Garnish

1 1/2 cups Land O Lakes® Heavy Whipping Cream

2 tablespoons sugar

1 teaspoon vanilla

1 cup fresh raspberries

How to make

  1. STEP 1

    Heat oven to 275°F. Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.

  2. STEP 2

    Beat egg whites, 1 teaspoon vanilla and cream of tartar in bowl at low speed until foamy. Increase speed to high; gradually add 3/4 cup sugar, beating until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.

  3. STEP 3

    Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 hour. Remove from oven; cool to room temperature.

  4. STEP 4

    Place 1/2 cup half & half, egg and egg yolk in bowl; mix well. Stir in cornstarch with whisk until dissolved.

  5. STEP 5

    Combine butter and brown sugar in 2-quart saucepan. Cook over low heat, stirring occasionally, 3-4 minutes or until butter is melted and mixture bubbles.

  6. STEP 6

    Stir remaining 1 1/4 cups half & half into butter mixture, whisking until smooth. Increase heat to medium-high; stir in cornstarch mixture. Cook, stirring occasionally, 4-5 minutes or until mixture is thickened. Remove from heat; stir in 1 1/2 teaspoons vanilla. Place plastic food wrap directly on surface of filling. Cool 30 minutes.

  7. STEP 7

    Spread filling into meringue shell. Cover; refrigerate at least 12 hours or overnight. Before serving, beat whipping cream in bowl at high speed until soft peaks form. Add 2 tablespoons sugar and 1 teaspoon vanilla; continue beating until stiff peaks form. Spread over filling; top with raspberries.

Tip #1

- This is an excellent "do ahead" dessert. By refrigerating the filled meringue shell, the moisture from the filling combines with the meringue to create a creamy, luscious pie.

Nutrition

510Calories
30Fat (mg)
145Cholesterol (mg)
125Sodium (mg)
58Carbohydrates (g)
1Dietary Fiber
5Protein (g)

Reviews

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  November 04, 2011

This is somewhat time consuming from all the steps but they're easy steps. This was delicious and fun and different!

— says Debbi V.
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