You didn’t think I’d let Pi Day go without celebrating, did you? This easy butterscotch pie is one of my favorite pies to make.
Confession: I’m a huge fan of butterscotch. And I especially can’t resist butterscotch pudding. When I was thinking about what type of eggless pie recipe I would want to feature for our first Pi Day here on the blog, my mind immediately went to… homemade butterscotch pie (although I really love banoffee pie too)! I just don’t think this pie is appreciated enough, to be honest, but it’s so easy.
To start, you’ll want to make a gluten free shortbread crust by creaming butter and sugar, then adding your salt and gradually streaming in the flour. Pop it in the oven to bake, then set it aside while you’re working on the filling.
While butterscotch pie typically involves egg yolks, mine is made with an eggless butterscotch pudding filling. All you have to do is stir the brown sugar, milk, vanilla, salt, and arrowroot in a saucepan on medium heat until you see it start to thicken. Once it gets to that pudding consistency, remove from heat and mix in your butter until it’s well combined. Let that cool, pour into your cooled crust, and pop into the fridge for at least 6 hours (but it can also stay overnight).
Because this is an eggless pie, the key to achieving that thick pudding-like texture is the arrowroot. I tend to use arrowroot instead of cornstarch — I haven’t tried it with cornstarch but you should get the same result if you wanted to go with cornstarch instead. Arrowroot is just a nice substitute for those with corn allergies!
Once your easy butterscotch pie is all set up, the resulting texture is thick and, between the crust and the filling, you get the perfect combination of sweet and salty flavors. You can top this eggless pie off with some homemade whipped cream, and/or sea salt flakes.
Easy Butterscotch Pie – Gluten Free, Eggless
Ingredients
For the crust:
- ⅓ cup butter room temperature
- ⅓ cup sugar
- 1 cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ teaspoon salt
For the filling:
- 1 cup brown sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ cup arrowroot
- ¼ teaspoon salt
- 4 tablespoons butter room temperature
Instructions
For the crust:
- Preheat oven to 350°F. Using a stand mixer with the paddle attachment, cream butter and sugar.
- Gradually stream in flour and salt while continuing to mix. Press dough into pie dish or pan. Bake for 13-15 minutes. Set aside to cool completely.
For the filling:
- In a small saucepan over medium heat, stir together brown sugar, milk, vanilla, arrowroot, and salt until mixture thickens, about 5-10 minutes.
- Remove from heat and add butter. Mix until melted. Set aside to cool completely before pouring into cooled crust. Chill in refrigerator for 6 hours or overnight.
Did you try my easy butterscotch pie? Let me know in the comments below or tag me on Instagram @justastastyblog and #justastastyblog.
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