Vegan Butterscotch Pie

Source: My own recipe!
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  • FOR THE CRUST
  • 1 1/2 cups all purpose flour
  • 1/8 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cups vegetable shortening, cut into chunks
  • 1 1/2 tsp white vinegar (or apple cider vinegar)
  • 3 to 6 tbsp ice water (or as much as needed)
  • FOR THE FILLING
  • 1 1/4 cups Dark brown sugar, packed
  • 1/2 cups water
  • 1/2 tsp kosher salt
  • 2 cups non-dairy milk
  • 1/2 cup coconut cream (or the top of a refrigerated can of coconut milk)
  • 1/2 cup silken tofu
  • 1/2 vegan unsalted butter, room temperature and cut into cubes
  • 2 tsp vanilla bean paste or 2 tsp vanilla extract
  • FOR THE CREAM TOPPING
  • 1 cup coconut cream (or the top of a refrigerated can of coconut milk)
  • 1/4 cups powdered sugar
  • FOR THE BUTTERSCOTCH SAUCE
  • 3 tbsp vegan unsalted butter
  • 1/3 cup packed dark brown sugar
  • 1/4 cup coconut cream (or the top of a refrigerated can of coconut milk)
  • 1/4 cup coconut oil
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  1. For the crust: In a large bowl whisk together flour, baking powder, and salt. Gradually work shortening into flour with pastry cutter for about 2 to 3 minutes, or until it resembles a coarse meal.
  2. Add white vinegar and four tablespoons ice water. Toss mixture together gently. Continue adding ice water one tablespoon at a time until dough begins to come together and all the flour is moist. (You may need to add more than called for.)
  3. Wrap dough in plastic wrap. Press down to slightly flatten ball of dough for easier rolling later. Refrigerate if using within 24 hours or freeze.
  4. When ready to use dough, remove from freezer and thaw 15 to 30 minutes.
  5. For the filling: In a large saucepan, combine dark brown sugar, water, and salt. Cook over medium heat for about 10 minutes, or until sugar is boiling and has turned into a deep caramel colour. (The colour will be dark from the start, so look for a bit of thickness and a caramel scent, but be careful not to burn.)
  6. Slowly add milk and coconut cream and bring to a low boil over medium-low heat. (Mixture may bubble and sizzle and caramel will seize, but will smooth out as you whisk.)
  7. In a food processor, blend tofu. Whisk tofu into caramel and bring to a rolling boil. Boil until very thick, whisking constantly, 2 to 3 minutes.
  8. Remove from heat and whisk in butter and vanilla. Strain mixture through a fine mesh strainer to remove any lumps, then pour mixture into pre-baked pie crust.
  9. Press plastic wrap directly on top of pie to prevent skin from forming and refrigerate at least 6 hours, or until firm.
  10. For the whipped cream: When ready to serve, add coconut cream and powdered sugar to bowl of electric mixer fitted with whisk attachment and whip until stiff peaks form. Spread on top of butterscotch filling.
  11. For the butterscotch sauce: Melt butter in medium heavy-bottomed saucepan over medium heat. Add sugar, cream, and salt and whisk until well blended. Bring to a very gentle boil and cook, whisking occasionally, 5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and salt. Drizzle over whipped cream. Once cool, store sauce in sealed jar or airtight container in fridge for up to two weeks.