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
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
1 3/4 cup almond flour
½ tsp sea salt
1/4 cup melted butter or ghee
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, butter 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.