paleo butterscotch pie

paleo butterscotch pie

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!

paleo butterscotch pie

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.

paleo pie crust mix
our PIE CRUST MIX is now available from LEGIT BREAD COMPANY!

You will need one prebaked pie crust using our PIE CRUST RECIPE or our PIE CRUST MIX. Bake one up, let it cool completely and you’re all set! We hope you enjoy this recipe as much as we are enjoying adding another favorite to our ever growing list!

Our favorite ingredients used in this recipe!

a few of our favorite PIES on the blog:

paleo butterscotch pie

Recipe by MichelleCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
set up time: OVERNIGHTminutes

a classic pie that’s now dairy & refined sugar free!

Ingredients

  • 1 cup coconut sugar

  • ¼ cup almond milk

  • 3 tbsp ghee

  • 1½ cup almond milk

  • 3 tbsp cassava flour (can sub arrowroot)

  • 2 tbsp almond milk

  • 4 egg yolks

  • ¾ tsp vanilla

  • ½ tsp salt

  • 1 prebaked pie shell

  • Dairy free whipped cream

  • butterscotch chips (opt)

Directions

  • 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.

3 Comments

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