Butterscotch-Raisin Meringue Pie

I'm trying different deserts each weekend at work. This was this weekends. I made two. One with sugar gree and one loaded. Both were good.
 1 unbaked refrigerated 9" pie crust.
1(4 serving) pkg sugar free vanilla COOK AND SERVE pudding mix
2 cups skim milk
1 (4 serving)pkg sugar free INSTANT  butterscotch pudding mix
1/2 cup raisins
6 egg whites
1/4 to 1/3 cup Splenda
1 teaspoon vanilla

Bake pie shell according to package directions. Cool.
In medium saucepan combine vanilla pudding mix and skim milk. Cook over medium heat, stirring conastantly, until mixture comes to a boil. Remove from heat and cool 10 minutes. Stir in dry instant butterscotch pudding and raisins. Pour into cooled pie crust.
In a medium bowl whip egg whites until light and fluffy. Add Splenda and vanilla. Continue whipping until soft peaks form. Spread evenly over pie filling. Make sure  to cover all the way to the edges to seal. Bake at 425 for 6-7 minutes until meringue starts to brown. Cool on wire rack.
This pie is real good. If you add the butterscotch pudding without cooling  the vanilla pudding  for a few minutes it doesn't look as pretty. It looks a little curdled. Doesn't hurt the taste but this pie looks as good as it taste.
Enjoy. Miss Mary