1 pkg. butterscotch pudding
2 c. milk
1/2 c. chopped pecans
2 eggs, separated
4 tbsp. sugar

Prepare pudding as directed. When thick stir in 2 slightly beaten egg yolks and cook a minute longer. Cool slightly and add pecans. Pour into baked pie shell and cover with meringue of egg whites and sugar. Make meringue by beating egg whites until stiff adding sugar gradually.