On our homestead, we all happen to be pudding pie fans. My mom loves this chocolate pudding pie, Anna likes any pudding pie, and my dad, it just so happens that his favorite pudding pie is this grain-free butterscotch pie! And I must admit, butterscotch pie is one of my favorite pies too! I love the rich, caramel flavor and the smooth, creamy texture. This grain-free butterscotch pie recipe is super easy to make from scratch and it uses just a few simple ingredients. Grain-free butterscotch pie is a family favorite and I’m sure it will become a favorite on your homestead too!
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Modern Pioneer Recipe
This grain-free butterscotch pie is a modern pioneer recipe, although I wouldn’t be surprised if the early pioneers made a pie that was similar! Simple ingredients like dairy-free milk, organic butter, pasture-raised eggs, grain-free tapioca flour, and low glycemic coconut sugar could have all had their early pioneer-days counterparts.
Not only is this butterscotch pie made with ingredients that are simple and homestead-based, but it is also allergy-friendly! This butterscotch pie recipe is…
- gluten-free
- grain-free
- tree nut free
- refined sugar free
- corn free
When I first made a ‘healthier’ butterscotch pie, it was when I just starting my pie baking challenge. The pie baking challenge is a personal challenge of mine to make any kind of pie I can think into a healthier version that I can eat despite having dietary restrictions.
For a ‘healthier’ butterscotch pie, I simply had to use my no-fail, dairy-free pudding recipe and adapted it to include a few essential butterscotch ingredients. Whipping up a healthier version of my dad’s favorite pie was super easy and I was pleased that he didn’t seem to mind the healthier adaptations!
Mastering Pie Crusts
I first started my pie baking challenge when I kept having pie crust failures. I would try and make my mom’s classic grain-free pie crust, and it always seemed to turn out a flop! Finally, I knew I just had to practice making the pie crust more until I had it mastered.
So, I started making a list of all the different pies I wanted to try. It started off as a pretty simple list, but has since grown to include many interesting and different types of pies! And I have not only mastered my mom’s grain-free pie crust, but I have also developed many alternative grain-free or gluten-free pie crusts of my own!
When it comes to making a classic ‘butter & flour’ pie crust, I have learned a few baking tips that help grain-free pie crusts turn out well.
Pie Crust Tips:
- Flour to Butter Ratio– The flour to butter ratio must be sufficient to prevent the butter from melting too much and making the pie crust melt down to the bottom of the pie plate. Use a reliable grain-free pie crust to prevent that problem from happening!
- Cold Butter– Using cold butter in your pie crust makes the crust easy to work with and gives the crust a flakey, soft texture after it is baked!
- Patting vs Rolling– While some pie crusts absolutely have to be rolled out then flopped into the pie plate, I have found that most grain-free pie crusts can simply be patted out right in the pie plate. Which helps shorten the whole pie crust making process!
- Fork Pricking– If you are pre-baking a pie crust, always fork the bottom generously to keep the pie crust from puffing up and distorting its shape! I have always found fork pricks to be sufficient, but pie crust weights or dried beans would work too.
Since making over 50 different types of pies, I have definitely had plenty of experience with mastering pie crusts! I’m definitely still learning the techniques, but I now feel confident in whipping up a simple grain-free pie crust whenever I want to try a new pie!
Learning how to make a pie crust from scratch is a modern pioneer life skill to master!
Curious about some of the pies I have tried? Check out some of these favorites that made it to being featured on the blog:
Recipe Questions
Is coconut sugar a healthy sugar? What other sugars can I use in this pie?
Sugar is sugar no matter how you look at it, but there are definitely some sugars that are healthier than others! I consider coconut sugar to be a healthy sugar because it is in its raw, natural, un-refined state. Coconut sugar also has a few other benefits:
- Coconut sugar is lower on the glycemic index than other processed sugars, which helps keep your blood sugar levels in check.
- Inulin fiber in coconut sugar helps release the sugar slowly into the bloodstream, preventing any sugar highs you might feel after consuming it.
- Coconut sugar contains trace amounts of nutrients such as zinc, iron, and calcium as well as some antioxidants.
When it comes to the sugar in this butterscotch pie recipe, I have only made it using coconut sugar. I think any other granulated sugar would work fine.
Can this butterscotch pie be made completely dairy-free?
While this butterscotch pie is made using coconut milk, it does still contain organic, grass-fed butter.
I have not tried making this butterscotch pie dairy-free. There is a reason why it’s called butterscotch pie, and I can’t see how using coconut oil or any other baking oil would yield the same results. You could try using a dairy-free butter substitute, such as plant-based butters, but the results might turn out different!
What dairy-free milk options can be used in this recipe?
I have not tested this recipe using any other milk besides full-fat canned coconut milk and coconut milk beverage. The full-fat canned coconut milk is what helps the pudding set-up and stay firm. However, any other dairy-free milk beverage can be used in place of the coconut milk beverage used in this recipe.
Can butterscotch pie be made egg-free?
Yes! You can simply leave out the egg yolks in this pudding pie to make it egg-free! Classic, traditional butterscotch pie does have egg yolks in it, but I don’t think that you would hardly be able to tell if you left them out.
What if my pudding doesn’t thicken or set-up?
I have found this pudding recipe to be no-fail and super simple! But, if for some reason you are having problems with your pudding set-up, consider these scenarios:
- Make sure you are using a 13.5 fl. oz. can of full-fat coconut milk. The fat in the milk helps the pudding set-up when it’s refrigerated. If needed, substitute the coconut milk beverage for more full-fat coconut milk.
- If the pudding is not thickening over the stovetop, add more tapioca flour 1 teaspoon at a time and whisk it in vigorously to prevent it from clumping.
- Allow the pie to be refrigerated for a full 4 hours before slicing into the pie. The pudding needs sufficient time to cool and set-up before being cut.
Will the butterscotch pudding form a skin on top?
Pudding made with whole milk will often form a skin on top if it is not completely covered. The skin can often be tougher and not as appealing. However, I have found that dairy-free pudding does not form such a skin.
A thin layer will form over the top of the pie, but it will be no different than the rest of the pudding mixture once you cut and serve the pie. I have found that I don’t need to put a layer of parchment paper on top of dairy-free pudding to prevent a skin from forming.
I love this grain-free butterscotch pie! It is super easy to make and uses simple ingredients that you may already have on hand in your homestead pantry. This butterscotch pie is sure to be a hit with modern pioneers of all ages!
Grain-free Butterscotch Pie
Ingredients
- 1 cup organic coconut sugar
- 1/3 cup + 1 T. Bob’s Red Mill tapioca flour
- 1/2 tsp. sea salt
- 1 13.5 fl. oz. can Native Forest coconut milk
- 1 cup SoDelicious unsweetened coconut milk beverage
- 1/3 cup organic, grass-fed butter
- 3 large egg yolks
- 1 tsp. pure vanilla extract
- 1 pre-baked grain-free pie crust
Instructions
- In a small dish, lightly beat the three egg yolks. Set aside.
- In a medium saucepan, whisk together the coconut sugar, tapioca flour, salt, coconut milk, and coconut milk beverage over medium heat. Whisk constantly.
- Add the butter. Bring the mixture to a boil, whisking constantly. Allow the mixture to boil for 1 minute. It should begin to thicken.
- Remove the mixture from the heat. Spoon 1 tablespoon of the pudding mixture into the egg yolks and stir vigorously. Spoon in 1 more tablespoon and stir vigorously again.
- Slowly pour the egg yolk mixture into the pudding mixture whisking vigorously and constantly. This is to keep the hot pudding mixture from cooking the egg yolks.
- Once the egg yolks are whisked in, add the vanilla extract. Return the pudding mixture to the stove top and heat over medium heat.
- Bring the mixture back to a boil and boil for 1 minute, whisking constantly.
- Pour the mixture into the pre-baked pie crust. Place the pie in the fridge and allow it to set up for at least 4 hours.
- Cut and serve! Store leftovers in the fridge.
Where to Find the Ingredients
- Nutiva coconut sugar
- Bob’s Red Mill tapioca flour
- Redmond sea salt
- Native Forest coconut milk
- Pacific unsweetened coconut milk
- Simply Organic vanilla extract
- Supplies: medium saucepan, stainless steel whisk, 9″ glass pie plate
Grain-free butterscotch pie is a fantastic pudding pie option for any occasion! I know my cousin loves to have it every year for her birthday and butterscotch pie is one of my dad’s favorite pies! Making this grain-free butterscotch pie is simple, plus it uses healthier ingredients that can leave you feeling good about dessert! I love the rich, sweet taste and creamy, smooth texture of this pudding pie. It’s a family favorite dessert on my homestead!
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by Alexa
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