personally, my favorite is butterscotch pie, i like mine made the old fashioned way, with the brown sugar, but my husband wants it like mom fixed it, so we have to please our men, i guess you could say, i had to compromise.
1sift flours and sugar together, cut in crisco, until like sand, pour in milk, with a meat fork, stir until all flour is worked in, flour your countertop fairly good, pour your dough out, coat with flour, put some of the flour on your rolling pen to keep from sticking, roll in one direction, turn your dough a half turn, roll in one direction, turn your dough, do this until your pie crust is large enough for your pie dish. line dish with crust, crimp or flute edges, prick bottom of crust with a fork, bake at 350 until lightly brown.
in a saucepan, add 1 cup water, into this put 12 of the butterscotch disks, cook on medium to low heat until disks melt. when melted, pour this into a measuring cup, add enough water to make 1 cup. return to saucepan, add pudding mix, plain flour, 3 cups milk, using a whisk stirring constantly. cook until pretty thick, when thick, pour into pie crust, when you get almost all of your pudding mix poured in, and you think it will not hold the rest, pour the rest real slow, as it thickens pretty quick. set aside.
4 egg whites, 1/8 teasp. cream of tarter, 6 tablespoon sugar, whip until very stiff, apply to pie, crush the other 2 butterscotch disks, (i use the handle of a butter knife) sprinkle over topping, put in oven, on 350 degree, brown.