Butterscotch chiffon pie
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Butterscotch chiffon pie
  Butterscotch    Pie    Gelatin  
Last updated 6/12/2012 1:11:41 AM. Recipe ID 39283. Report a problem with this recipe.
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      Title: Butterscotch chiffon pie
 Categories: Bobbie - no, Desserts, Gelatin, Pies & tart
      Yield: 6 Servings
 
      1 tb Unflavored gelatin
    1/4 c  Cold water
      3    Eggs; separated
      1 c  Brown sugar
    1/4 ts Salt
      1 c  Scaled milk
      1 ts Vanilla
  1 1/2 c  Heavy cream; divided
      9    Inch baked pie shell; OR
           -Walnut Crumb Crust, *see
           -below
 
  Soften gelatin in water. Mix well beaten egg yolks with brown sugar,
  salt and milk in a heavy saucepan. Cook, stirring constantly until
  mixture is slightly thick. Add gelatin and stir until dissolved.
  Chill mixture until thick. Beat egg whites until stiff, but not dry.
  Stir vanilla and egg whites into chilled gelatin mixture. Add 1 cup
  of heavy cream whipped. Turn into baked pie shell. Chill several
  hours. When ready to serve, whip the 1/2 cup heavy cream until stiff,
  put in pastry tume, and decorate edge of pie with dabs of whipped
  cream. Serves 6. Note: Can use Walnut Crumb Crust: Blend 1 cup ground
  walnuts with 1 tsp. sugara nd 1/4 cup vanilla wafer crumbs. Press
  mixture firmly on bottom and sides of 9 inch pie pan. MC formatting
  by bobbi744@sojourn.com
  
  Recipe 




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Recipe ID 39283 (Apr 03, 2005)

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