One of the sweet treats that I love most are butterscotch chips. You know the baking kind? That are used instead of chocolate chips? In the past I had been known to chow through a bag of those babies as snacks. Yum. And butterscotch pudding. Oh man, the things I miss. Well, I decided to try my hand at this Vegan and GF Butterscotch Pie.
My pie crust was the second half of the pie crust from here where I had made a double batch for my sweet potato pie. This was the frozen half so I pulled it out and let it defrost. Then put it in the fridge for one hour to harden a little. I pulled it out and unwrapped it. I flattened it a little then tore a second piece of plastic wrap-the original on the bottom the new one on top. Roll out with your rolling pin to about 1/8 – 1/4 inch thickness.
Spray baking pie pan with non-stick spray. Take off top layer of plastic wrap then invert your pie pan and lay on top of dough. Carefully flip over then press the dough into the pan. The crust before had that fruity flavor from the coconut oil, so once I had the dough in the pan I picked out the bigger chunks of hardened coconut oil that hadn’t gotten chopped up in the food processor. I baked the crust at 350 degrees for 25 minutes. Perfection.
For the butterscotch pudding, I found a recipe from on the About.com website on the Dairy Free Cooking page. I went searching for butterscotch pudding, since it is traditionally dairy and egg heavy, I was a little leary what would happen and if it would really turn out. I mean brown sugar and almond milk. Not a lot going into it. But it worked for me.
The directions you can find at the link listed above, but the ingredients list is below. I will tell you that the directions warn to have everything layed out and ready to go, cause once it gets going it goes fast. And that is true! I went from runny liquid to thick and creamy super fast. After it was thick, I poured the pudding into the baked pie crust then put in the fridge. I let mine set up over night on a silicone trivet so the glass shelf wouldn’t break. Yum.
~~One caveat: This pie is not sweet at all; if you are wanting a lightly sweetened dessert this is it! If you are wanting the true super-sweet butterscotch flavor, add 1/2 – 3/4 cup more brown sugar.
3 Tbsp Corn Starch
¾ C Organic Brown Sugar, packed
1/8 Tsp Salt
2 ¼ C Silk Unsweetened Plain Light Almond Milk
1 Tbsp Earth Balance Soy Free Buttery Spread, softened
1 Tsp Vanilla
~~This is pudding, so once you take it out and start cutting, just keep cutting and dishing out. The pudding will fall away from the sides and middle.~~