Butterscotch Angel Pie

Name: Butterscotch Angel Pie
Prep time: 35 min
Total time: 14 h 35 min
Yield: 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

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

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35 min

Prep Time

14 hrs 35 min

Total Time

servings

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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

STEP 1

Heat oven to 275°F. Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.
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.
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.
STEP 4

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

510 Calories

30 Fat (g)

145 Cholesterol (mg)

125 Sodium (mg)

58 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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