More Great Recipes: Pie

Butterscotch Pecan Soufflé Pie

User Avatar
By kc10
Member since 2006

Serves | Prep Time | Cook Time


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 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.

Pairs Well With


"Don't let the 'Soufflé scare you! This is so easy!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart