Butterscotch Pie

Name: Butterscotch Pie
Prep time: 5 min
Yield: 8 - 10 slices

8 - 10 slices

Easy

Savor a slice of velvety butterscotch pie, topped with whipped cream, toasted pecans, and a caramel drizzle.

Ingredients

How to Prepare

Ingredients

FOR THE FILLING

1 package

Dr. Oetker Shirriff Butterscotch Pie Filling & Dessert Mix

3 cup

milk of choice e.g. 2% milk, lactose free, almond, coconut, soy, oat

FOR THE CRUST

1 package

Shirriff Pie Crust Mix (OR any other recipe for vegan pie crust)

FOR THE TOPPINGS

1 cup

Whipped Cream (dairy or non-dairy)

1 cup

pecans, toasted

1 cup

caramel sauce

Learn More About the Products

Dr. Oetker Shirriff Butterscotch Pie Filling & Dessert Mix

How to Prepare:

Total:

20 min

Prep:

5 min

Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package or search “Vegan Pie Crust” to follow our recipe for a vegan pie crust recipe.

To prepare the pie filling, in a saucepan, mix contents of pouch & 3 cups (750 mL) cold milk of choice.

Stir continuously over MEDIUM HIGH heat (for approximately 15 minutes) to prevent burn. When mixture comes to boil & begins to thicken, reduce heat to low and stir for 1 more minute.

Remove from heat. Stir well 2 separate times over a 5 minute period. Product will continue to thicken as it cools.

Pour mixture into 9” (23 cm) cool baked pie shell; refrigerate 3-4 hours before serving.

Once chilled, remove pie from refrigerator. Top with whipped cream of your choice, or search “Whipped Cream” to follow our recipe for a vegan whipped cream, then add toasted pecan pieces and drizzled caramel sauce. Enjoy!