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.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

35 min

Prep Time

14 hrs 35 min

Total Time

servings

Get started!

Keep screen on.

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)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make