This paleo butterscotch pie is a new favorite I almost missed – and I’m so glad I didn’t. A rich custard filling made with coconut sugar, ghee, and almond milk, poured into a pre-baked OG Cassava Flour Pie Crust and chilled until perfectly set. Dairy-free, gluten-free, refined sugar-free, and surprisingly easy to make. Butterscotch pie is one of those old-fashioned classics that deserves a spot at every holiday table and now it has a paleo version worthy of the tradition.
The Story Behind This Recipe
This one came about because of a pie request. A few weeks before the holiday season, I put out our traditional “what pie should I make next?” ask on Instagram. My new “butterscotch buddy” Christie suggested butterscotch pie – I was intrigued and a little skeptical. Could it really be done paleo-style? Turns out, absolutely yes. We all loved it here, and it earned a permanent spot in the Back Porch Paleo pie lineup.
What Makes This Paleo Butterscotch Pie Work
Traditional butterscotch pie is made with brown sugar – but coconut sugar does something really lovely here. It has a deeper, more complex caramel flavor that is less cloying than refined brown sugar, and it plays beautifully with the ghee and vanilla. The almond milk keeps it completely dairy-free, and the egg yolks give the custard that rich, silky body you expect from a proper butterscotch pie. It is layers and layers of flavor in the best possible way.
About the Butterscotch Morsels
The butterscotch chip garnish on top is optional and admittedly not paleo – but since this is a special occasion pie, I scattered a few over the CocoWhip because they look gorgeous and add a little extra butterscotch punch. I use Guittard brand, which is a brand I trust. Skip them entirely if you prefer to keep things strictly paleo – the pie is absolutely complete without them.
Tips for the Best Paleo Butterscotch Pie
- Make it ahead. This pie needs to set up overnight in the refrigerator – which makes it a perfect make-ahead for Thanksgiving or any holiday gathering.
- Add the warm milk slowly. When tempering the egg yolk mixture into the warm butterscotch base, pour in a thin, steady stream while whisking constantly to avoid scrambling the yolks.
- Stir constantly as it thickens. The filling thickens quickly over medium heat – keep stirring the whole time and don’t walk away.
- Use a pre-baked crust. This is a no-bake filling poured into a blind-baked cassava flour crust – make sure the crust is fully cooled before filling.
Favorite Ingredients for This Recipe
- Otto’s Naturals Cassava Flour — the base of our OG Pie Crust
- Fourth & Heart Ghee — rich, buttery, and dairy-free
Paleo Butterscotch Pie | Dairy-Free + Gluten-Free
Course: Desserts, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesA rich dairy-free custard filling made with coconut sugar and ghee, poured into a gluten-free cassava flour crust. An easy old-fashioned classic.
Ingredients
1 pre-baked OG Cassava Flour Pie Crust, cooled completely
1 cup coconut sugar
1/4 cup almond milk
3 tbsp ghee
1 1/2 cups almond milk
3 tbsp cassava flour (arrowroot works too)
2 tbsp almond milk
4 egg yolks
3/4 tsp pure vanilla extract
1/2 tsp fine sea salt
dairy-free whipped cream, for serving
butterscotch chips, for garnish (optional — not strictly paleo)
Directions
- In a heavy saucepan, combine coconut sugar, 1/4 cup almond milk, and ghee. Heat over medium heat, stirring until the sugar is dissolved and the mixture comes to a full boil. Remove from heat.
- While stirring, pour in 1 1/2 cups of almond milk to cool the mixture slightly.
- In a medium bowl, whisk together the cassava flour, remaining 2 tbsp almond milk, egg yolks, vanilla, and salt. While whisking constantly, slowly pour this mixture in a thin stream into the warm butterscotch base in the saucepan.
- Return the saucepan to medium heat and stir constantly until the mixture thickens — usually about 2 to 3 minutes. Pour into the pre-baked pie crust and refrigerate overnight to set completely.
- To serve, top with dairy-free whipped cream and garnish with butterscotch chips if using.
More Pies You Will Love
All made with the same OG Cassava Flour Pie Crust:
- Mom’s Pecan Pie — rich, gooey, and naturally sweetened with no corn syrup
- Banana Cream Pie — creamy, dreamy, and completely gluten-free
- Cherry Vanilla Pie — a classic combo with a beautiful decorated crust
- Chocolate Mint-Mallow Pie — chocolatey, minty, and completely irresistible
- Paleo Peach Crumble Pie — summer at its golden, crumble-topped finest