1 Pillsbury™ refrigerated pie crust, 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 cup butterscotch chips
4 egg whites, room temperature
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
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.
Total Time 4 HR 40 MIN
The real trick to making perfect meringue is avoiding any yolk in your egg whites. To prevent this, crack eggs, one at a time, and place each white into a custard cup so you can check it’s yolk-free before transferring to your bowl.
Before cutting into pie, dip knife into water, and do not dry off. This helps prevent meringue from sticking to the knife.
The Pillsbury™ pie crust makes this pie extra quick to bake. Just remember to follow package directions for a one-crust baked shell, which includes pricking the bottom and side of the crust with a fork before baking.
If you prefer homemade pie crust, Betty’s Pastry for Pies and Tarts is kitchen-tested to perfection. Follow the steps to make a baked crust for this recipe.
The meringue in this recipe is cooked to a temperature of 160°F for food safety reasons. Taking this step means you only need a couple minutes in the oven to give your meringue a beautiful toasty brown color.