|Butterscotch pudding and pie filling||3 1⁄4 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Instant coffee granules||1 Teaspoon|
|Evaporated milk||13 Ounce (1 1/2 Cups / 1 Can)|
|Orange juice||2 Tablespoon|
|8 inch pie crumb crust||1 (Ready To Use, No Bake, Packaged)|
1. Mix together the pudding, sugar and coffee granules in a small saucepan. Add 1/2 cup of the evaporated milk. Bring the mixture to boiling, stirring constantly, over medium heat. Cook for 1 minute. Pour the mixture into a medium-size bowl. Cover the surface of the pudding mixture with wax paper or plastic wrap to prevent a skin from forming. Set the pudding mixture aside in the refrigerator to cool, for about 30 minutes.
2. Meanwhile, pour the remaining 1 cup.of evaporated milk into a shallow dish. Place the dish in the freezer until soft ice crystals form around the edge, for about 20 to 30 minutes. Transfer the mixture to a small bowl and beat until soft peaks form. Add the 2 tablespoons orange juice. Beat until stiff peaks form.
3. Gently fold about 1 cup of the whipped evaporated milk mixture into the pudding; fold in the remaining whipped evaporated milk mixture. Spoon the filling into the piecrust. Place the pie in the freezer until hardened, for at least 8 hours or overnight.
4. Remove the pie from the freezer about 5 minutes before serving.