Butterscotch Pie
on Dec 06, 2024
This Butterscotch Pie features a spiced oat crust, creamy butterscotch filling, and a fresh berry topping. It’s a naturally sweetened, low-fat dessert that’s as wholesome as it is indulgent!
Why I Love This Recipe
Hey there, dessert lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! Butterscotch Pie is a total showstopper, and it’s one of my favorite mashups of recipes. By doubling the crust from my Snickerdoodles and pairing it with the Butterscotch Pudding, you get a dessert that’s indulgent yet wholesome. The best part? It’s low-fat and naturally sweetened, making it a treat you can feel good about sharing. Plus, the fresh berries on top add a gorgeous finishing touch!
Key Ingredients
- Gluten-Free Rolled Oats: These form the base of the crust, adding a hearty and wholesome texture.
- Cinnamon: Brings warmth and a hint of spice to the crust.
- Vanilla Bean Powder: Adds depth and enhances the natural sweetness of the dates.
- Dates: The star sweetener for the crust, binding everything together while keeping it naturally sweet.
- Butterscotch Pudding: This rich, creamy filling brings the decadent butterscotch flavor to life.
- Fresh Berries: Raspberries or strawberries provide a refreshing contrast to the sweet, creamy filling.
The Process
Crust
Place the rolled oats, cinnamon, and vanilla bean powder in a food processor fitted with the “S” blade. Process until the mixture resembles a fine flour. Add the pitted dates and process again until a ball forms. Press the dough evenly into a 9-inch pie plate or tart pan, making sure to press it up the sides for a sturdy crust.
Filling
Prepare the Butterscotch Pudding according to the recipe and let it cool slightly. Pour the pudding into the prepared crust, spreading it evenly.
Topping
Top the pie with fresh raspberries or strawberries for a vibrant, fruity finish.
Chef’s Tips
- Swap the Butterscotch Pudding for Sweet Potato Mousse for a fun variation.
- Top with Caramel Apples for an extra layer of indulgence.
- For the best texture, chill the pie in the refrigerator for at least an hour before serving.
- Both the crust and filling can be prepared in advance for easy assembly.
How to Store
Refrigerate leftovers in an airtight container for up to 3 days. The pie holds up beautifully when chilled.
Frequently Asked Questions
Absolutely! Blackberries, blueberries, or even sliced peaches would work beautifully.
Yes! This recipe is already nut-free, but always double-check your ingredients to ensure they meet your dietary needs.
Serving Suggestion
This Butterscotch Pie is perfect for potlucks, dinner parties, or even as a holiday dessert. Pair it with a warm cup of tea or coffee for an extra-cozy treat.
Summary
Butterscotch Pie is a delightful combination of a spiced oat crust, creamy butterscotch filling, and fresh fruit topping. It’s an easy, low-fat dessert that looks as good as it tastes, making it the perfect addition to any celebration.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Butterscotch Pie
Equipment
- Food processor
Ingredients
Crust
- 2 cups gluten-free rolled oats
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla bean powder
- 12 ounces pitted dates, about 2 cups
Filling
- Butterscotch Pudding
Topping
- raspberries or strawberries
Instructions
- Place the oats and spices in a food processor fitted with the “S” blade and process into a flour-like consistency.
- Add dates and process until a ball starts to form. Press into a 9-inch pie plate or tart pan and flatten into a crust, making sure you go up the sides of the pan.
- Fill with Butterscotch Pudding. Top with fresh raspberries or strawberries.
