Low-FODMAP & Gluten-free Butterscotch Pie
A Southern treat, Butterscotch Pie made low-FODMAP and gluten-free. Rich, creamy custard in a flaky, tender crust. Perfect for any occasion!
- Prep Time: 20 minutes
- Chill Time: 6 hours or overnight
- Cook Time: 20 minutes
- Total Time: 40 minutes + Chilling
- Yield: 9 servings 1x
- Category: Dessert, Baked Goods
- Method: Cook/Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- One 9-inch pre-baked low-FODMAP Pie Crust, or low-FODMAP Cookie Crust
- 3 tablespoons granulated sugar
- 3/4 cup dark brown sugar, packed
- 1/2 cup low-FODMAP, gluten-free flour
- 1 & 1/2 cups lactose-free whole milk; divided*
- 1 & 1/3 cups heavy whipping cream*
- 4 large egg yolks
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 3 tablespoons unsalted butter*
- Garnish: Heavy whipping cream or whipped coconut cream, butterscotch chips, caramel sauce
Instructions
- If not already done, bake your low-FODMAP Pie Crust and allow to cool, or use a no-bake low-FODMAP Cookie Crust
- In a medium bowl, mix your dark brown sugar and low-FODMAP flour, breaking up any lumps
- To the flour and sugar, whisk in 1 cup of the lactose-free whole milk and egg yolks until smooth. Set aside for now
- In a large saucepan over medium-low, melt your granulated sugar. You want to do this carefully, while tipping the pan frequently to evenly distribute the heat. Be patient
- When the edges begin melting, begin to swirl the saucepan gently to evenly melt all the sugar and continue cooking, without stirring, until it turns an amber color (3-5 minutes)
- Remove from the heat, and gently add in the heavy cream, followed by the remaining 1/2 cup of milk. It will spatter and the sugar will harden, that is normal
- Return the mixture to your heat (adjusting to medium-low as necessary) and stir gently until the sugar caramel is melted into the milk mixture (about another 3-5 minutes). It will be hard until the mixture warms, and then should combine well
- Once this is incorporated, whisk in the prepared flour/milk liquid, a little at a time, so as not to cook the egg yolks
- It will begin to thicken, keep whisking until it is starting to bubble and become thick (about 5 minutes). Adjust your heat as necessary
- Remove from the heat, and stir in your salt, vanilla extract, and unsalted butter
- Whisk until the butter is melted, and the mixture is smooth
- Pour into the prepared pie shell and cover with plastic wrap just touching the surface
- Place in the refrigerator and chill until firm, at least 6 hours, or overnight
- Before serving, whip heavy cream to top (if desired) and garnish with butterscotch chips and caramel sauce
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
- Low-FODMAP milks include almond milk, hemp milk. I prefer the lactose-free whole milk for this recipe. Feel free to add lactase drops to your products 24 hours prior to use
- Heavy cream is low-FODMAP in about 1/4 cup servings. If you plan to top this pie with additional whipping cream, I suggest you use lactase drops (mentioned above) to reduce the lactose. Altertnatively, canned coconut cream (dairy-free) may be substituted if desired, but this product can be more difficult to whip. See my recipe for low-FODMAP Vanilla Bean Coconut Whipped Cream for details!
