BUTTERSCOTCH PECAN SOUFFLé PIE
- Baked 8" pie shell
- 1 (4 oz.) pkg. butterscotch pudding and pie filling mix
- 2 c. milk
- 2 eggs, separated
- 1/2 c. chopped pecans, toasted
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 2 Tb. sugar
Combine pudding mix, 1/4 c. milk and egg yolks in saucepan. Blend thoroughly. Add remaining milk and cook as directed on package. Remove 1/2 c.hot filling; cool 10 minutes, stirring several times.
Stir remaining filling until smooth. Add pecans and pour into pie shell.
Add salt and cream of tartar to egg whites; beat until frothy. Add sugar gradualy, beating until stiff peaks form. Stir the 1/2 c. hot filling until smooth. Fold into egg white meringue in two parts. Pile on hot filling in pie shell; spread evenly out to edges. Bake in slow oven (325ºF.) 20-22 minutes, until delicately browned. Cool several hours before serving.