1/3 cup butter or margarine
3 T sugar
1 egg yolk
1 cup flour
Blend butter with sugar and egg yolk. Add flur. Mix until well blended. Put 1/4 cup in small baking pan for crumb topping. Press remaining mixture evenly over bottom and sides of pie pan. Bake at 375
(crumbs for 10 to 12 minutes, crust for 12 to 15 minutes. Cool.
Filling:
1 envelope unflavored gelatin
1/4 cup cold water
6 oz. butterscotch morsels
3 oz. pkg. cream cheese
1/2 cup milk
3 egg yolks
4 egg whites
1/2 cup + 2 T chopped walnuts
1/2 t rum flavoring
1/4 cup sugar
Soften gelatin in cold water. Dissolve over boiling water. Stir in orsels and cream cheese. Remove from heat. Add milk, egg yolks, 1/2 cup walnuts, and rum flavoring. Beat well. Chill until very thick but not set. Beat egg whites until soft mounds form. Add sugar gradually. Beat until stiff. Fold into butterscotch mixture. Spoon into baked crust. Sprinkle with crumbs and 2 T walnuts. Chill at least four hours.
This pie is pretty good, different tasting. I probably wouldn't make it again since no one totally raved about it.
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