Indulge in a creamy, sweet, and slightly salty vegan butterscotch pie that redefines dessert norms! This pie features a rich, luscious filling made from coconut milk and coconut sugar, paired with a homemade graham cracker crust. A delightful coconut whipped topping adds the finishing touch. Perfect for any occasion, this pie is sure to impress!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (use gluten-free if preferred)
  • ⅓ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 1 tablespoon almond milk (or any plant-based milk)

For the Butterscotch Filling:

  • 1 cup coconut milk (full-fat)
  • ½ cup coconut sugar
  • ¼ cup cornstarch
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan butter

For the Coconut Whipped Topping:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract

Instructions

Start by preparing the crust. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted coconut oil, coconut sugar, and almond milk. Mix until the crumbs are fully coated and the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

While the crust cools, prepare the butterscotch filling. In a medium saucepan, whisk together the coconut milk, coconut sugar, cornstarch, and sea salt over medium heat. Stir constantly until the mixture begins to thicken and bubble, about 5-7 minutes.

Once thickened, remove from heat and stir in the vanilla extract and vegan butter until smooth. Allow it to cool slightly before pouring it into the cooled crust. Spread it evenly and refrigerate for at least 2-3 hours or until set.

For the coconut whipped topping, open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add maple syrup and vanilla extract. Using an electric mixer, whip the coconut cream until light and fluffy, about 2-3 minutes.

Once the pie has set, remove it from the refrigerator and top it generously with the coconut whipped topping. Optionally, sprinkle with a pinch of sea salt or garnish with shredded coconut for added texture.

Slice, serve, and enjoy your decadent vegan butterscotch pie!