Free-from butterscotch pie
- Preparation and cooking time
- Prep:
- Cook:
- plus 4 hrs setting
- Easy
- Serves 6 - 8
Ingredients
- 200g dark brown soft sugar
- 2 tbsp golden syrup
- 625ml canned coconut milk
- 1 tbsp vanilla bean paste or vanilla extract
- 4 tbsp cornflour
- 2 tbsp vegan margarine (from a hard block, not a tub)
- 95g thick coconut yogurt or vegan soured cream
- 1 pre-baked 22cm gluten-free and vegan pastry case or a 400g pack gluten-free, vegan shortcrust pastry, rolled out and baked in a 22cm pie dish following pack instructions
Method
- STEP 1
Combine the sugar, golden syrup, ¼ tsp salt and 250ml of the coconut milk in a large saucepan, then bring to the boil over a medium heat.
- STEP 2
Meanwhile, combine the rest of the coconut milk, vanilla bean paste or extract and cornflour in a large heatproof bowl, whisking until smooth.
- STEP 3
When the syrupy coconut mixture comes to the boil, slowly drizzle it into the bowl with the coconut and vanilla mixture in a steady stream, whisking continuously. Pour back into the pan and bring to a simmer over a medium heat, continuing to whisk until thick, about 5-7 mins.
- STEP 4
Remove from the heat and whisk in the margarine and yogurt or soured cream. Pour into the prepared pie crust, then cover the surface with a circle of baking parchment to prevent a skin forming. Chill for 4-6 hrs until set. Will keep chilled for up to two days.
