More Great Recipes: Pie

Butterscotch Pecan Soufflé Pie


User Avatar
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!

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

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7660 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana