1 pkg. butterscotch pudding
2 c. milk
2 egg yolks (save egg whites)
1 tbsp. butter
1 baked shell (8 inch), cooled

Combine contents of package and 1/4 cup milk. Add 2 egg yolks, then add 1 3/4 cups milk. Cook and stir over medium heat to a full boil. Remove from heat. Blend in 2 tablespoons butter. Cool 5 minutes, then pour into cooled, baked 8 inch shell. Beat 2 egg whites until foamy. Gradually add 1/4 cup sugar, beating to soft peaks. Spread over pie filling. Bake at 425 degrees for 5 to 10 minutes or until meringue is lightly brown.