Easy Butterscotch Pie

Pre-bake the frozen pie shell according to the package directions until golden brown. Set aside to cool completely.

In a medium saucepan, combine the two boxes of butterscotch pudding mix.

Separate two eggs, adding the yolks to the saucepan with the pudding mix. Reserve the egg whites for another use.

Pour in the can of evaporated milk and the cup of water.

Whisk the mixture together until all the lumps are gone and it's smooth.

Place the saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil and thickens considerably. This will happen quickly once it starts to bubble.

Once thickened, remove the saucepan from the heat and let the pudding cool down, stirring occasionally to prevent a skin from forming.

When the pudding is cool, fold in about half of the thawed whipped topping until it's fully incorporated.

Pour the butterscotch filling into the cooled, pre-baked pie shell and spread it evenly.

Top the pie with the remaining whipped topping, spreading it over the entire surface.

Refrigerate the pie for at least 2 hours to allow it to set completely before slicing and serving.