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Perfect (Healthy!) Butterscotch Pie

Perfect (Healthy!) Butterscotch Pie

When I learned that today was National Butterscotch Pudding Day my first thought was, “Well isn’t that just the silliest holiday ever?” But you know what? I haven’t stopped thinking about butterscotch ever since, all things butterscotch, and now I’m thinking, “What a most excellent holiday!”

I do believe that for a thick, rich slice of butterscotch pudding pie I might easily slip into a few moments of denial, and disregard the red flags that usually accompany dishes made with copious amounts of heavy cram, egg yolks and butter. I’m a sucker for mousse-y pudding things, and a double sucker for all things descending from the butterscotch-caramel-toffee-dulce de leche family. That burnt sugar thing makes me deliriously batty in the best way.

So I had been thinking about the guilty pleasure of butterscotch when somehow the hand of baking fate intervened and delivered Nava Atlas’ new book Vegan Express (Broadway Books, 2008) to my mailbox. (Actually, the hand of fate in question belongs to Nava herself, thank you Nava!) And right there on page 241? A beautiful, healthy, vegan recipe for Butterscotch Mousse Pie. Yay! So without further ado, here it is:

INGREDIENTS
1 tub silken tofu (16 ounces)
1/3 cup cashew butter
1/3 cup brown rice syrup or maple syrup
2 teaspoons butterscotch extract (see note)
1 teaspoon vanilla extract
1 9-inch vegan chocolate graham cracker crust
2 tablespoons vegan chocolate chips (see note)
2 tablespoons rice milk

1. Preheat over to 350F degrees.

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,

3. Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chips and milk together in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.

4. Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create a swirl pattern.

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.

Note: I recommend Frontier Natural butterscotch extract which can be purchased in most health food stores; and I like Tropical Source chocolate chips because they offer Fair Trade Certified, vegan chocolate.

Read more: All recipes, Desserts, Food, , ,

By Melissa Breyer, Senior Editor, Green and Healthy Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

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18 comments

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2:43AM PDT on Mar 17, 2013

Thank you :)

10:22PM PDT on Oct 22, 2012

Butterscotch has long been one of my favorites, I am really looking forward to trying this recipe!

1:00PM PST on Feb 3, 2012

I like butterscotch pudding slipped into the tofu(food processed). But will try this recipe one day. Thank you.

12:25PM PST on Feb 3, 2012

Sounds wonderful; will make this for my mother, who will love it! Thanks for posting.

12:04PM PST on Feb 3, 2012

For the love of butterscotch, yummy.! I did forward to friends.

9:55AM PST on Feb 3, 2012

Great recipe,thank you.

9:30PM PDT on Oct 11, 2011

What a great recipe. Thanks for sharing.

12:59AM PDT on Aug 2, 2011

Yummy recipe. Thanks for sharing.

12:46AM PDT on May 19, 2011

Thanks.

8:11AM PST on Mar 11, 2011

This sounds delicious!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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