Paleo Butterscotch Pie
This Paleo BUTTERSCOTCH PIE is a new one to us and gosh are we happy to meet it! We put out our traditional “pie request” on IG a few weeks ago. Our new butterscotch buddy, Christie suggested a butterscotch pie, we were intrigued! Turns out, we all LOVE it. Apparently BUTTERSCOTCH PIE is one of those old fashioned pies with a rich history, of families, gathering to enjoy a meal and pie! It’s much easier to make than expected and can even be made up a day or two ahead of time. When isn’t that amazing for Thanksgiving! While the original recipe uses brown sugar, we think the coconut sugar has a lovely flavor profile and is less cloying sweet. The almond milk (or milk of choice) paired with the syrup, then cooked with egg yolks makes for layers and layers of flavor. Paleo Butterscotch pie never had it so good! The garnish of butterscotch morels is NOT paleo, obviously. Since, it’s a special occasion, we add a few up on top of the Cocowhip. We use the Guittard brand, which is a brand we trust. You be you however and skip that garnish if need be.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a heavy saucepan, add coconut sugar, ¼ cup milk and ghee. Heat over medium heat until sugar is dissolved and it comes to a full boil. Remove from the heat.
- While stirring, pour 1½ cups of almond milk into the warm mixture, to cool it slightly.
- In a medium sized bowl, whisk together the cassava flour, the remaining 2 tbsp of almond milk, eggs yolks, vanilla and salt. While whisking, slowly pour this in a thin stream into the warm mixture in the saucepan.
- Return the saucepan to the stove top and over medium heat, stir constantly, as the mixture warms up and thickens, usually around 2-3 minutes. Pour into the baked pie crust and place in the refrigerator to set up.
- To serve, top with whipped cream of choice and chopped butterscotch morsels, if using.
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