Is this supposed to be served cold? It says the whole pie should be chilled or refrigerated overnight.
Looks delicious, but curious as to why there are no reviews or comments for a recipe that is 15 years old? Regardless, I'm venturing into the great unknown and making this right now. And so - a question - when Step 3 calls for "egg whites". How many? The two whites from the pudding, or the four whites from the crust, or the six whites total??? Here's an update: this is a ridiculously confusing recipe. Better to treat it, I think, as a butterscotch meringue. I've been baking for a long, long time and I'm a good reader - this one threw me for a loop. At this moment, I have the entire pie in the oven hoping that I can salvage it after having folded the meringue into the chilled pudding (filling). My common sense left me for a moment - now we wait to see how it comes out.