Thanksgiving Butterscotch Pie

Preheat oven to 350°F and place the pastry shell in a 9-inch pie dish, ensuring it sits flat with no air pockets.

Combine 1 cup brown sugar, 1 tablespoon flour, and ¼ teaspoon salt in a heavy saucepan over medium heat.

Stir in 2 tablespoons butter and 1 cup milk, whisking constantly to dissolve the sugar and prevent lumps from forming.

Continue heating the butterscotch mixture until it reaches a gentle simmer, then cook for 2-3 minutes until slightly thickened.

Remove the saucepan from heat and let cool for 2 minutes, then stir in 1 teaspoon vanilla extract.

Separate 1 egg, placing the yolk in a small bowl and the white in another bowl; whisk the yolk with a fork until blended.

Add 2-3 tablespoons of the cooled butterscotch mixture to the egg yolk while whisking constantly to temper the yolk without cooking it.

Pour the tempered egg yolk mixture back into the saucepan with the remaining butterscotch sauce, whisking constantly.

In a separate bowl, beat the egg white with 1 teaspoon sugar until stiff peaks form.

Gently fold the whipped egg white into the butterscotch mixture in two additions to preserve the airy texture.

Pour the butterscotch filling into the prepared pastry shell and smooth the top with a spatula.

Bake in the preheated 350°F oven for 30-35 minutes until the filling is set but still slightly jiggly in the very center.