More Great Recipes: Pie

Butterscotch Pecan Soufflé Pie


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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

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