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–+ servings

Easy Butterscotch Pie - Gluten Free, Eggless

Print Recipe
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 20 mins
Cook Time 13 mins
Chill Time 6 hrs
Total Time 6 hrs 33 mins
Servings 12 servings
Author Taleen Benson

Ingredients

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

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.