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    Butterscotch Pecan Soufflé Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Farm Journals Pie Recipes

    List of 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

    Recipe



    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.


 

 

 

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