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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butterscotch Chiffon Pie Recipe

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This recipe for Butterscotch Chiffon Pie is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. gelatin
2 T. cold water
2 eggs, separated
1 1/3 c. milk
1/4 t. salt
3/4 c. brown sugar
2 T. butter
1 t. vanilla
3 t. sugar

Topping:
3 t. butter, melted
2 t. nuts, chopped
2 T. brown sugar
Directions:
Directions:
Soften gelatin in water. In double boiler mix together: egg yolks, milk, salt and brown sugar. Cook over hot water until mixture thickens slightly (15 minutes), stirring constantly. Remove from heat; add softened gelatin, butter and vanilla. Chill until mixture begins to thicken. Beat egg whites until stiff, beat in 3 t. sugar and fold into butterscotch mixture. Pour into baked pie shell. Chill until set. Garnish with puffs of whipped cream sprinkled with nut topping.

Topping:
Combine all ingredients until crumbly.

 

 

 

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