Butterscotch Chiffon Pie

Ingredients

  • 1 ½ teaspoons vanilla
  • 1 tablespoon unsalted butter
  • 4 tablespoons unsalted butter
  • pie weights or raw rice
  • 1 pastry or bench scraper
  • 3 tablespoons light corn syrup
  • ¼ teaspoon salt
  • + 12 more ingredients
    • 4 tablespoons water
    • 1/8 teaspoon salt
    • ¼ cup water
    • 1 teaspoon cider vinegar
    • 1 cup chopped pecans
    • 3 large egg whites
    • 1 1/3 cups heavy cream
    • 2 teaspoons unflavored gelatin
    • 1 ¼ cups all-purpose flour
    • 13 tablespoons sugar
    • 6 tablespoons unsalted butter
    • 2 tablespoons vegetable shortening (preferably trans-fat-free)

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a...

View full recipe at Epicurious

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