Vegan Butterscotch Pie
As I mentioned in Butterscotch Apples (page 231), I adore this seductive extract. If you do too, the scent of the pie as it bakes and cools will drive you mad. And I can almost guarantee that the rich flavor won’t disappoint. You can find good-quality graham cracker crusts in natural foods stores or the natural foods section of supermarkets.
Recipe information
Yield
makes one 9-inch pie, 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
Step 3
Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
Step 4
Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
Step 5
Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
nutrition information
Step 6
Calories: 392
Step 7
Total Fat: 20g
Step 8
Protein: 10g
Step 9
Carbohydrates: 46g
Step 10
Fiber: 1g
Step 11
Sodium: 260mg
