Butterscotch Silk Pie Recipe

Ingredients

Crust :

Filling :

2 3/4 cups milk
1 box (4.6 oz) Jell-O® Cook & Serve vanilla pudding & pie filling mix (not instant)
1 cup butterscotch chips

Topping :

	PREP TIME 1h	COOK TIME 3h40m	TOTAL TIME 4h40m
YIELD 8 servings

Heat oven to 450°F.
Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate.
Cool on cooling rack, about 20 minutes.
In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly.
Remove from heat.
Add butterscotch chips; stir until melted and smooth.
Let stand 5 minutes.
Pour pudding mixture on top of cooled baked pie shell.
Cover filling with plastic wrap.
Refrigerate at least 3 hours until set.
When ready to serve, heat oven to 450°F.
In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended.
Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F.
Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form.
Remove plastic wrap from filling.
Use small icing spatula to swirl meringue over top of chilled pie.
Bake 3 to 5 minutes or until meringue peaks start to turn golden brown.
Cool on cooling rack 20 minutes.
Cut into wedges to serve.
Store loosely covered in refrigerator.