Butterscotch Mocha Pie

From a 1986 Family Circle Magazine

• Ready In: 10 hrs 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (3 1/4ounce) package butterscotch pudding mix
• 1⁄4 cup sugar
• 1  teaspoon instant coffee granules
• 1 1⁄2 cups evaporated milk
• 2  tablespoons  orange juice
• 1  graham cracker pie crust

Directions

1. Mix together pudding, sugar and coffee in a small saucepan.
2. Add 1/2 cup of the evaporated milk.
3. Bring to a boil, stirring constantly, over medium heat. Cook 1 minute.
4. Pour into a medium sized bowl.
5. Cover surface of the pudding with plastic wrap to prevent skin from forming.
6. Set aside in the refrigerator to cool, about 30 minutes.
7. Meanwhile, pour remaining 1 cup of evaporated milk into a shallow dish. Place in a freezer until soft ice crystals form around the edge, about 20 to 30 minutes. Transfer to a small bowl and beat until soft peaks form. Add 2 Tbsp orange juice. Beat until stiff peaks form.
8. Gently fold about 1 cup of the whipped evaporated milk mixture into the pudding, fold in remaining whipped evaporated milk. Spoon into pie crust. Place in freezer until hardened, at least 8 hours or overnight.
9. Remove from freezer about 5 minutes before serving.