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Have you made Thanksgiving Butterscotch Pie?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 149
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 44mg
Sodium 123mg
Total Carbohydrate 25g
Dietary Fiber 0g
Sugars 24g
Protein 2g
Vitamin A  3%Vitamin C  0%
Calcium  6%Iron  1%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Thanksgiving Butterscotch Pie

Date Added: July 17, 2009


1 Teaspoon Vanilla or more; if desired
1/4 Teaspoon Salt pepper to taste
2 Tablespoons Butter Or Vegetable, 3 Tbl
1 Teaspoon Sugar brown, packed
1 Cup Brown Sugar (optional)
1 Egg separated
1 Tablespoon Flour All-Purpose --
1 Cup Milk nonfat
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1. Boil the brown sugar and butter together until soft.

2. Beat the egg yolk well and add it to the flour, then add the milk.

3. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens.

4. Remove from fire and add salt and flavoring.

5. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes.

6. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar.

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Dietary Notes:
This recipe is very low-sodium with 122.75mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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