Paleo, Gluten, Grain and Dairy Free Butterscotch Pie

My husband loves anything caramel and butterscotch so I thought I would try making this pie more Paleo. I had already made the grain free pie crust and it was in the freezer so I wanted to make something to put in the almond pie crust. I had Diane Sanfilippo from the popular Paleo blog Balanced Bites and her new boyfriend (who we had never met) coming to dinner last week so I wanted to make something nice for them. Diane used to be my neighbor in SF and we went to the same nutrition school but since she moved back to New Jersey at the end of 2011 I have to wait for her fly by night visits and promotional tours to see her. Even though we are thousands of miles apart we remain close friends.

We made her a cinnamon beef stew called Jelbana from our upcoming cookbook as well as Fattoush shrimp salad with mint and cilantro. Diane and her boyfriend gave both of those dishes two thumbs up! They said a home cooked meal was so welcome after being on the road for a full week.

This Paleo, Gluten, Grain and Dairy Free Butterscotch Pie is pretty sweet so it is a special occasion treat, but if you are a blogger like me you make this kind of stuff all the time and then just give it away, lol. Hope you enjoy it!

Paleo, Gluten, Grain and Dairy Free Butterscotch Pie

Paleo, Gluten, Grain and Dairy Free Butterscotch Pie


1 cup coconut sugar

1 tsp vanilla extract (gluten free)

1 13-15 ounce can coconut milk

6 pastured eggs, beaten

1/3 cup arrowroot flour

3 tbsp water

(always use organic ingredients whenever possible)


Bring a few inches of water to a boil in a sauce pan over medium heat.

Place a large glass bowl over the boiling water (to make a double boiler), making sure the bowl does not touch the water.

Add the coconut sugar and the coconut milk and stir until dissolved.

Add the eggs and stir continuously for about 20 minutes until the mixture starts to thicken.

Mix the arrowroot and water in a small bowl until smooth.

Add the arrowroot mixture into the pie filing mixture.

Stir the pie filling mixture 5 more minutes until it is pretty thick.

Remove the pie filling from heat and place  plastic wrap over it (make sure the plastic wrap completely touches the pie filling mixture) to keep a skin from forming.

Let the pie filling cool for two hours in the refrigerator.

Pour it into the cooled pie crust and chill for another hour.

Top with organic whipped cream or whipped coconut cream when serving.

Easy Almond Pie Crust

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 6

1 3/4 cup almond flour

½ tsp sea salt

1 egg

½ tsp stevia powder extract OR

1 tbsp honey

Preheat the oven to 350 degrees.

Mix the almond flour and the salt in one bowl.

Beat the egg and sweetener in another.

Combine the two mixtures well and then form the dough into a ball with your hands.

Transfer the dough into a pie plate and press along the sides until the pie plate is covered evenly.

Bake for 8-10 minutes.

Let the crust cool before adding any filling.

You can also freeze this crust for a few weeks if needed.

Looking for more Awesome Paleo Recipes?

We are putting all the fresh flavors of the Southern Mediterranean together in our wonderful new e-book!

It has all the flavors of the region without the hard to digest grains and legumes. Most recipes will work with healing lifestyles including: Paleo, Primal, Gaps, SCD and low carb diets.

If you eat grains feel free to add them to any dish for a comforting meal. These nourishing recipes will cover all the gastronomic bases with plenty of extras.

mediterraneanPaleoCooking4-1More wonderful features of this book:

  • Easy breakfast ideas: Get a change of pace in your morning routine with new spins on your old favorites. Including crepes, muffins, fritatta, sausage, smoothies and more…
  • Snacks: Lots of easy appetizers for your parties and get-togethers
  • Seasonal salads: toss up a gourmet meal in no time with just a few ingredients
  • Easy soups: that you can throw together to spice up a boring weeknight
  • Huge red meat section: over 20 mouth watering red meat dishes that will please the carnivores
  • Savory Sides: bring life to boring vegetables with new spices and herbs
  • Seafood: including sardines, anchovies, salmon, red snapper, calamari and more
  • Offal: New ideas for you to get more of these super foods into your family
  • Fermented foods: Try some new ferments to add rich probiotics to your diet
  • Desserts: That are full of traditional ingredients like pistachios and almonds. Most desserts will have low carb substitutions.
  • Sauces, stocks and broth: wondering how the chefs make these items? We will show you!

Stay in the Loop!

We will be having many more updates as we get closer to the release.

We are hoping to get it finished by September 2013.

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lCaitlin Weeks BA, NC, CPT is a full time blogger and author. She has many years of experience as a Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and professional personal trainer in San Francisco, CA. Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle against Hashimoto’s Thyroiditis using a Paleo diet. She truly believes in the mind- body connection for healing and is certified EFT practitioner. She is committed to educating others about the benefits of traditional/ancestral foods and efficient exercise.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Grass Fed Girl may receive monetary compensation or other types of remuneration for endorsement, recommendation, testimonial and/or link to any products or services from this website.