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Butterscotch Silk Pie
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Prep Time:
1 hour
Total Time:
4 hours 40 minutes
Easy butterscotch meringue pie with a buttery crust. Simple shortcuts for smooth filling. Try it, you'll love it!
Ingredients:
  • 1 cup butterscotch chips
  • 4 egg whites, room temperature
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 3/4 cups milk
  • 1 box (4.6 oz) Jell-O® Cook & Serve vanilla pudding & pie filling mix (not instant)
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 450°F. Follow the instructions on the box to make and bake the pie crust for a One-Crust Baked Shell in an ungreased 9-inch pie plate. Allow the crust to cool on a rack for about 20 minutes.
  • In a 4-quart saucepan, simmer milk and pudding mix over medium heat for 10 to 14 minutes until it boils, stirring constantly. Remove from heat, add butterscotch chips, and stir until melted and smooth. Allow it to sit for 5 minutes before serving.
  • Pour the luscious pudding mixture over the chilled, golden pie shell. Seal the filling with plastic wrap and let it chill in the fridge for a minimum of 3 hours until perfectly set.
  • Preheat oven to 450°F. In a medium glass or metal bowl, whisk together egg whites, sugar, cream of tartar, and vanilla until well combined. Place the bowl over a pan of simmering water, stirring occasionally for 14 to 18 minutes until the sugar dissolves and the mixture reaches 160°F. Transfer the mixture to a large bowl and beat with an electric mixer on high speed for 2 to 3 minutes until stiff glossy peaks form. Gently remove the plastic wrap from the filling and use a small icing spatula to swirl the meringue over the chilled pie. Bake for 3 to 5 minutes until the meringue peaks start to turn golden brown. Allow the pie to cool on a rack for 20 minutes before serving.
  • Serve the dish by cutting it into wedges and store any leftovers in the refrigerator, covered loosely.

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