Gluten and Dairy Free Butterscotch Pecan Pie
A pecan shortbread crust is stacked with layers of butterscotch cheesecake, butterscotch pudding, and whipped topping for a creamy and decadent dessert.
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Servings: 8
Equipment
- 7"x10" baking dish
- mixing bowls
- saucepan
Ingredients
Pecan Shortbread Crust
- 1 1/4 cup Amoretti Premium Natural Pecan Flour
- 1/2 cup Dairy Free butter, room temperature
- 2 tbsp cornstarch
- 1 1/4 cup Gluten Free 1.1 flour
Butterscotch Cream Cheese
- 16 oz Dairy Free cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp Amoretti Natural Butterscotch extract
Butterscotch Pudding
- 2 cups oat milk
- 3 egg yolks
- 1 egg
- 3/4 cup brown sugar
- pinch of salt
- 3 tbsp cornstarch
- 1 1/2 tsp Amoretti Natural Butterscotch Extract
- Dairy Free whipped cream or whipped topping
Instructions
Pecan Shortbread Crust
- Preheat oven to 350 degrees. Spray a 7x10 baking dish with nonstick baking spray.
- Add all of your crust ingredients to a bowl. Using a fork blend together. The mixture should be a little sandy.
- Press crust into the prepared baking dish. Bake for 25 minutes. Allow to cool completely.
Butterscotch Cream Cheese
- Add all of the ingredients to a bowl. Mix thoroughly until creamy and combined.
- Spread cream cheese onto the cooled crust.
Butterscotch Pudding
- Heat a pot with the oat milk over medium heat. Bring to a boil.
- In a separate bowl whisk together the egg yolks, egg, sugar, cornstarch, and salt.
- Add a spoonful of the hot oat milk to the egg mixture, continuously whisking. Add another spoonful while continuing to whisk.
- Pour the egg mixture into the hot oat milk and turn the heat to medium-low.
- Whisk the entire time. Allow the mixture to thicken. It will become silky and pudding like.
- Take off the heat and add the butterscotch flavoring.
- Transfer the butterscotch pudding to an airtight container and refrigerate until fully cooled.
- Spread the cooled butterscotch pudding on top of the cream cheese layer.
- Top with whipped topping.
- Enjoy!
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