Butterscotch Pie

Butterscotch Pie

Ingredients:

• 1- 9″ or 10″ gluten-free pie crust * I use the recipe from my Happy Baking & Desserts cookbook

For the filling

• 2 cups unsweetened almond milk
• 2 tablespoons avocado oil
• 1 tablespoon coconut oil
• 3⁄4 cup coconut sugar
• 1⁄4 cup brown rice flour
• 2 tablespoons arrowroot starch
• 1⁄4 teaspoon guar gum
• 1⁄2 teaspoon sea salt, fine
• 1 teaspoon vanilla extract
• 3 egg yolks

For the meringue

• 3 egg whites
• 1⁄4 coconut sugar
• 1⁄4 teaspoon apple cider vinegar
• 1⁄4 teaspoon baking powder

Directions:

1. Bake Pie crust as instructed on package or recipe then set aside for further use.
2. Preheat oven to 375 °.
3. To make the filling: Add almond milk, avocado oil, coconut oil, 3⁄4 c coconut
   sugar, brown rice flour, arrowroot starch, guar gum, sea salt and vanilla to a medium size saucepan. Turn on medium high heat and whisk occasionally, until it comes to a boil. Bring to a simmer, whisk constantly and cook for 3 minutes.
4. Whisking quickly add the egg yolks, and continue to whisk constantly for 3-5 minutes, over medium heat, until desired thickness. Pour into baked pie shell and set aside.
5. To make the meringue: In a small bowl add coconut sugar and apple cider vinegar and toss lightly together. Set aside.
6. In a separate small bowl, use a hand maxier to whisk egg whites into a very soft peak, where translucent foam is created. While the whisk is still going, add coconut sugar/apple cider vinegar mixture to the egg whites and whisk for 1 minute. Then, add baking powder and whisk into a hard peak.
7. Spread meringue over butterscotch filling in any design you would like. *Some people like dollops, so like it spread even, others like the wave look.
8. Place in the preheated oven, and bake for 10-12 minutes, until the meringue is golden brown.
9. Let cool completely before serving. Store leftovers in an airtight container in the refrigerator for best results.