The Recipe That Might Beat Out Pumpkin Pie This Thanksgiving

Say hello to miso butterscotch.

This Recipe That Might Even Beat Out Pumpkin Pie This Thanksgiving
Photographed by Charlotte Dawes.

Want to change up the menu this Thanksgiving? While we are used to consuming the typical turkey-stuffing-pumpkin pie combo, why not finish off your meal with something a little different (and oh so delicious)? Well luckily, Leslie Mialma, the pastry powerhouse behind the Echo Park eatery Winsome, whipped up a totally original miso butterscotch pie that we definitely want to add to our seasonal feast.

While the Japanese seasoning might not seem like a traditional item for your menu, we beg to differ. The buttery-sweet butterscotch filling pairs with a hint of shiro miso to make this a sweet and salty crowd pleaser. Check out the recipe below to impress your guests (and your stomach) this Thanksgiving.

This Recipe That Might Even Beat Out Pumpkin Pie This Thanksgiving
Photographed by Charlotte Dawes.

Miso Butterscotch Pie


Tools

-Food processor
-Electric mixer
-Rolling pin
-Nine-inch deep dish pie plate

Pie Crust Ingredients

-11 tbsp butter, chilled and cut into one-inch pieces
-One and 1/4 cup and one tbsp all-purpose flour
-One tbsp sugar
-1/2 tsp salt
-1/4 cup ice cold water
-One egg yolk
-1/4 tsp apple cider vinegar

Filling Ingredients

-One and 1/4 cup dark brown sugar
-1/4 cup almond flour (if unavailable, use sliced almonds and pulse with half the brown sugar until fine)
-1/4 tsp salt
-1/2 cup butter (melted but not hot)
-Three large eggs
-Three tbsp cream
-One tsp vanilla extract
-Two tbsp shiro miso or white miso (available at most health food stores and Japanese markets)

Pie Crust Directions

1. In a food processor, pulse together all-purpose flour, sugar, and salt to combine.
2. Add in chunks of butter being sure to separate the pieces so that they are not stuck together. Pulse until butter is in small pieces.
3. Whisk together the egg yolk, vinegar, and water, and then pour into the dry ingredient mixture and pulse until the dough comes together.
4. Remove and form into a disk, wrap, and chill for at least one hour to allow gluten strands the time to relax.
5. Once the dough is chilled, lightly spray the pie pan before rolling the dough into a disk slightly larger than the pan.
6. Lift the crust and try to center the dough into the pan as evenly as possible. Press dough into the sides of the pan, allowing the edges to either hang slightly over the pan or point up depending on how cool the dough is.
7. Gently start tucking the edges of the dough under itself to create a smooth lip. 8. Shape the edges either by fluting or pressing them with a fork, depending on your preference.
9. Freeze shell until it is frozen.
10. Set your oven to 375 degrees for a conventional oven or 350 degrees for a convection oven.
11. Remove the shell from freezer, spray a half sheet of parchment paper, line the pan, and fill it with beans, rice, or pie weights until they reach the edge.
12. Bake for 30 to 35 minutes with the weights until the edges are a nice golden brown.
13. Remove the pan from the oven and remove the paper and the pie weights. 14. 14. Prick the bottom generously with a fork all over.
15. Return the pan to the oven and bake for an additional 13-15 minutes until the crust is a rich golden brown color.
16. Allow to cool. Lower the oven to 350 degrees for conventional ovens and 325 degrees for convection ovens.

Filling Directions

1. In a standing mixer, paddle together brown sugar, almond flour, salt, and miso paste until all of the miso is incorporated.
2. Beat in eggs one by one, mixing well after each addition.
3. Drizzle in butter, followed by the milk and vanilla extract.
4. Pour the filling into pie shell and bake at 325 degrees for 40 to 50 minutes until the center has just a slight jiggle.
5. Cool to room temperature, and serve with whipped cream.

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