Butterscotch Angel Pie

Butterscotch Angel Pie
14
1 Review
Angel pies originated in the 1930's. This one has an updated taste of butterscotch.
35 min
Prep Time
14:35
Total Time
8 servings

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

Directions

  1. Heat oven to 275°F. Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.
  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. 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. Place 1/2 cup half & half, egg and egg yolk in bowl; mix well. Stir in cornstarch with whisk until dissolved.
  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. 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. 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.

Recipe Tips

- 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.

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- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

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