A super easy yet decadent and delicious butterscotch pie with a gluten free shortbread crust!
Course Dessert
Cuisine American
Keyword butterscotch, eggless, pie
Prep Time 20mins
Cook Time 13mins
Chill Time 6hrs
Total Time 6hrs33mins
Servings 12servings
Author Taleen Benson
Ingredients
For the crust:
⅓cup (75g)unsalted butterroom temperature
⅓cup (67g)granulated sugar
1cup (148g)gluten free flour blend
½teaspoonsalt
For the butterscotch pie filling:
1cup (200g)brown sugarpacked
2cups (480ml)whole milkroom temperature
¼cup (30g)arrowroot
1teaspoonvanilla extract
¼teaspoonsalt
4tablespoons (57g)unsalted butterroom temperature
Instructions
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.
Notes
Cornstarch can be used in place of the arrowroot as a 1 to 1 substitute. No need to adjust the amount used.