You didn't think I'd let Pi Day go without celebrating, did you? This easy butterscotch pudding 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! I just don't think this pie is appreciated enough, to be honest, but it's so easy.
If you are a fan of butterscotch pudding, then this pie is definitely the one for you. It's a hit every time I make it, and for good reason. So let's get right into it!
Why You'll Love This Butterscotch Pudding Pie...
- For starters, it's incredibly easy. I know some home bakers can feel intimidated by pie, but this one will take you no time at all.
- The shortbread crust is SO delicious. It's slightly salty, which complements the rich butterscotch so well. Plus, you don't need to chill the dough OR roll it out. Told you this recipe is easy.
- I consider this to be an unconventional option for, say, Thanksgiving or any other dinner party. It's unexpected but in the very best way!
What You'll Need...
- For the crust: butter + sugar + flour (my favorite is Bob's Red Mill 1 to 1) + salt.
- For the filling: brown sugar + whole milk + arrowroot + vanilla extract + butter + salt.
How To Make Butterscotch Pie From Scratch...
Make The Shortbread Crust:
To make my butterscotch pudding pie, you'll want to start with the gluten free shortbread crust. And I promise it will only take a few minutes. Start by creaming butter and sugar, then adding your salt and gradually streaming in the flour.
Press the pie dough into a greased pie pan. Pop it in the oven to bake, then set it aside to cool completely while you're working on the filling.
Make The Butterscotch Pie 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 right pudding consistency, remove from heat and mix in the butter until it's well combined. Let the filling cool, pour into your crust, and pop into the refrigerator for at least 6 hours (but it can also stay overnight).
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.
Tips For Making Butterscotch Pie Without Eggs...
- When it comes to making the shortbread crust, I highly recommend using a kitchen scale to weigh your flour (rather than using measuring cups). This is something I'd recommend for all of my recipes. It's the best way to ensure accuracy and avoid accidentally adding in too much flour. This recipe calls for 148 grams of flour.
- Make sure your pie crust has cooled completely before adding your filling, otherwise you will end up with a melty, goopy mess.
- You will want to stir the filling pretty consistently while it cooks, to keep it from sticking to your pan and also to avoid burning it.
- While you can get away with using 2% or skim milk in some of my recipes, I've specified whole milk here because I really do think it makes a difference in the consistency of the filling. I wouldn't substitute it with any other type of milk. I'm unsure if non-dairy milk would work here.
- Because this is an eggless pie, the key to achieving that thick pudding-like texture is the arrowroot. You can use cornstarch as a 1 to 1 substitute for arrowroot - no need to adjust the amount.
How To Store Butterscotch Pie...
You can go ahead and store the butterscotch pie, covered, in the refrigerator for up to 3 days. Unfortunately, this pie cannot be frozen and is best enjoyed within the first 1-2 days of making it. This is a great make-ahead dessert, though, because it needs to chill for at least 6 hours to properly set up. So I like to make this the night before serving at a dinner party and it gives me one less thing to worry about the day-of!
Did you try my easy butterscotch pie? Let me know in the comments below or tag me on Instagram @justastastyblog and #justastastyblog.
For More Gluten Free Pie Recipes, Check Out My...
Easy Butterscotch Pie - Gluten Free, Eggless
For the crust:
- ⅓ cup (75g) unsalted butter room temperature
- ⅓ cup (67g) granulated sugar
- 1 cup (148g) gluten free flour blend
- ½ teaspoon salt
For the butterscotch pie filling:
- 1 cup (200g) brown sugar packed
- 2 cups (480ml) whole milk room temperature
- ¼ cup (30g) arrowroot
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 tablespoons (57g) unsalted butter room temperature
For the crust:
- Preheat oven to 350°F. Grease a 9" pie dish and set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter with the sugar until smooth. Gradually stream in the flour and salt while continuing to mix. Press dough into the prepared pie dish. 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, arrowroot, vanilla, and salt until mixture thickens, about 5-10 minutes.
- Remove from heat and add the butter. Mix until melted. Set aside to cool completely before pouring into cooled crust. Chill in refrigerator for 6 hours or overnight.
- Cornstarch can be used in place of the arrowroot as a 1 to 1 substitute. No need to adjust the amount used.