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:

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.

By Melissa Breyer, Senior Editor, Green and Healthy Living

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Elena T.
Elena Poensgen2 years ago

Thank you :)

Rosann Thiessen
Rosann Thiessen3 years ago

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

Janine Kaczynski
janine Kaczynski3 years ago

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

Donna Hamilton
Donna Hamilton3 years ago

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

Jon Hoy
Jonjon Hoy3 years ago

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

Penny C.
Penny C.3 years ago

Great recipe,thank you.

Carole R.
Carole R.4 years ago

What a great recipe. Thanks for sharing.

Jennifer C.
Past Member 4 years ago

Yummy recipe. Thanks for sharing.

Robert O.
Robert O.4 years ago


Charlene S.
Charla D.4 years ago

This sounds delicious!