Butterscotch Chiffon Pie Recipe – a delicious recipe with Unflavored gelatin, water, eggs, Brown sugar, Salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften gelatin in water.
2
Mix well beaten egg yolks with brown sugar, salt and lowfat milk in a heavy saucepan.
3
Cook, stirring constantly till mix is slightly thick.
4
Add in gelatin and stir till dissolved.
5
Refrigeratemix till thick.
6
Beat egg whites till stiff, but not dry.
7
Stir vanilla and egg whites into chilled gelatin mix.
8
Add in 1 c. of heavy cream whipped.
9
Turn into baked pie shell.
10
Refrigerateseveral hrs.
11
When ready to serve, whip the 1/2 c. heavy cream till stiff, put in pastry tume, and decorate edge of pie with dabs of whipped cream.
12
Note: Can use Walnut Crumb Crust:Blend 1 c. grnd walnuts with 1 teaspoon sugara nd 1/4 c. vanilla wafer crumbs.
13
Press mix firmly on bottom and sides of 9 inch pie pan.
14
MC
2157
kcal
Calories
188
g
Fat
97
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Tbsp. Unflavored gelatin, 1/4 c. Cool water, 3 x Large eggs, separated, 1 c. Brown sugar, and more.
Yes, Butterscotch Chiffon Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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