Butterscotch Silk Pie

 If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us—though there’s no reason you couldn’t substitute your own scratch crust, if you wish. So don’t pass on this recipe because of its impressive look, it’s nothing you can’t handle, and we think you’ll find it pretty rewarding—especially once you bite into it. 



Ingredients

Crust

  • 1
    Pillsbury™ refrigerated pie crust, softened as directed on box

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

  • 4
    egg whites, room temperature
  • 1/2
    cup sugar
  • 1/4
    teaspoon cream of tartar
  • 1/2
    teaspoon vanilla


Steps

1 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.

2 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.


3 Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.


4 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.


5 Cut into wedges to serve. Store loosely covered in refrigerator.

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