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Receta Butterscotch Meringue Pie
by Global Cookbook

Butterscotch Meringue Pie
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Ingredientes

  • 1 x 9-inch pie shell
  • 3/4 c. Light brown sugar, firmly packed
  • 1/4 c. Granulated sugar
  • 1/4 c. Cornstarch
  • 1/2 tsp Salt
  • 2 1/2 c. Lowfat milk
  • 3 x Egg yolks, slightly beaten
  • 2 Tbsp. Butter
  • 1 tsp Vanilla extract
  • 3 x Egg whites
  • 1/4 tsp Cream of tartar
  • 6 Tbsp. Sugar
  • 1/2 tsp Vanilla extract

Direcciones

  1. Prepare and bake the pie shell; allow to cold. In a medium saucepan, combine the sugars, cornstarch and salt; mix well. Gradually stir in the lowfat milk, mixing till completely smooth.
  2. Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly. Remove from the heat. Stir half of the warm mix into the egg yolks, mixing well; pour back into the saucepan. Bring back to boiling, stirring; boil 1 minute longer. Remove from heat. Stir in the butter and vanilla; pour immediately into the pie shell. Preheat oven to 400. Meanwhile make the meringue.
  3. For meringue, beat the egg whites till frothy with the cream of tartar.
  4. Gradually beat in the sugar. Beat the whites till stiff and glossy.
  5. Spread the meringue over the hot filling, sealing at edge of the crust.
  6. Bake 7 to 10 min or possibly till meringue is golden brown. Cold on wire rack for 1 hour before serving.