This Thanksgiving Butterscotch Pie is a nostalgic treat featuring a rich, caramel-like custard filling nestled in a flaky pastry crust. The deep flavor of brown sugar and butter is balanced by a smooth egg-and-milk base, creating a luxurious texture that melts in your mouth. Topped with a lightly browned meringue made from reserved egg whites, this dessert offers a beautiful contrast between the crisp shell, creamy filling, and airy topping. It is the perfect finale to a hearty holiday meal, evoking warm, home-style comfort. Simple ingredients come together to create a sophisticated dessert that feels both indulgent and traditional.
Thanksgiving Butterscotch Pie
Description
This Thanksgiving Butterscotch Pie is a nostalgic treat featuring a rich, caramel-like custard filling nestled in a flaky pastry crust. The deep flavor of brown sugar and butter is balanced by a smooth egg-and-milk base, creating a luxurious texture that melts in your mouth. Topped with a lightly browned meringue made from reserved egg whites, this dessert offers a beautiful contrast between the crisp shell, creamy filling, and airy topping. It is the perfect finale to a hearty holiday meal, evoking warm, home-style comfort. Simple ingredients come together to create a sophisticated dessert that feels both indulgent and traditional.Ingredients
Directions
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Preheat the oven to 450&# 194;°F (230ðC).
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In a medium saucepan over medium heat, combine the brown sugar and butter. Stir constantly until the butter is melted and the mixture is smooth and boiling.
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In a separate small bowl, beat the egg yolk until well blended. Add the flour to the yolk and mix until smooth. Gradually whisk in the milk until the mixture is completely smooth and free of lumps.
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Slowly pour the milk and egg mixture into the boiling brown sugar and butter mixture, whisking continuously.
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Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
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Remove the saucepan from the heat. Stir in the salt and vanilla extract.
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Pour the hot filling into the prepared pastry-lined pie pan.
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Bake at 450ðF (230ðC) for 10 minutes.
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Reduce the oven temperature to 350ðF (175ðC) and bake for an additional 30 minutes.
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While the pie bakes, beat the reserved egg white in a clean, dry bowl until stiff peaks form. Gradually add the 1 teaspoon of sugar and beat until glossy.
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Spread the meringue over the hot pie filling, sealing it to the edges of the crust.
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Return the pie to the 350ðF (175ðC) oven and bake for 5-10 minutes, or until the meringue is lightly browned.
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Allow the pie to cool completely before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 266.9kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.4g2%
- Cholesterol 1.2mg1%
- Sodium 1282.4mg54%
- Total Carbohydrate 64.7g22%
- Dietary Fiber 0.1g1%
- Sugars 61.8g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the egg whites are beaten in a completely clean, grease-free bowl to achieve stiff peaks for the meringue.
For best results, use dark brown sugar for a deeper butterscotch flavor.
The pie should be cooled to room temperature before refrigerating to prevent condensation under the crust.
Store leftovers in the refrigerator for up to 3 days.
