When you really want to knock the socks off of your less-than-healthy friends and family who demand the most sugar-filled, butter laden holiday desserts (and always manage to steer clear of your kale salad and raw pecan pie), you make Bourbon Butterscotch Custard Pie! Because who doesn’t want their dessert spiked? And who can resist the sweet buttery flavor of butterscotch? Or custard? And to be truthful, the holidays are just cold, dark, sad winter days if pie isn’t involved. Who’s with me?
If there is one dessert of mine that I urge you to create this season, it is THIS PIE. You don’t even have to roll out the crust! And the filling comes together so quickly with just a few ingredients. Oh, and it will make your entire living space smell like heaven! Also, it warrants heaps of coconut whipped cream, because, hello: color contrast! If we’re going to put in the effort for homemade dessert, let’s get artsy. Let’s take too many pictures. And let’s make our Instagram followers jealous of dreamy pie that will truly complete a holiday meal!
Bourbon Butterscotch Custard Pie (Vegan, Gluten-free, Refined Sugar-free Paleo option)
Crust Ingredients:
1 ½ c oats (use walnuts or pecans for a Paleo, grain-free version)
1 c ground almonds or almond flour
Pinch salt and cinnamon
3 tbsp maple syrup
3 tbsp coconut oil
Method:
Grind the oats in a food processor until they are in very fine pieces. Add the almond flour and pulse a few times. Whisk together the oil and maple syrup and add to the processor. Blend until a dough forms, adding a splash of water to bind if necessary. Transfer to a parchment lined pie tin, and bake at 325 degrees for 8-10 min, or until the crust is firm. Set aside to cool while making the filling.
Custard Ingredients:
1/4 c softened coconut oil, or this blend
1 c coconut sugar
3 tbsp arrowroot powder
1/2 tsp Himalayan sea salt
1 can full-fat coconut milk, such as Thai Kitchen
1/4 c cashew or coconut butter
1 tbsp Bourbon or other Whiskey
Optional: pinch cinnamon and/or cardamom
Method:
In a medium saucepan, whisk together the sugar, arrowroot, salt, and spices if using. Add the wet ingredients.
Heat the mixture over medium heat until it comes to a gentle boil. Lower the heat and simmer for 2 minutes or until smooth and thickened.
If the mixture is lump-free, strain through a fine mesh strainer. If it looks lumpy, or you don’t have a strainer, allow to cool slightly, then blend in a high-speed blender or food processor until smooth.
Transfer to cooled crust. Bake at 300 degrees for 35-40 minutes or until the center is not quite set.
Refrigerate for at least 8 hours.
Serve with coconut whipped cream, cacao nibs, and toasted pecans! I also like to drizzle mine with cashew butter =)