Ingredients
Scale
For the Crust:
- 1½ cups whole wheat flour
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp salt
- 2–3 tbsp unsweetened almond milk
For the Butterscotch Filling:
- 2 cups unsweetened almond milk
- ½ cup coconut sugar
- ¼ cup maple syrup
- 3 tbsp cornstarch
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup plain Greek yogurt
Optional Topping:
- Whipped coconut cream
- Crushed pecans
Instructions
- Preheat oven to 350°F (175°C). Press crust ingredients into a pie dish and bake for 10–12 minutes until lightly golden. Let cool.
- In a saucepan, whisk almond milk, coconut sugar, maple syrup, cornstarch, and salt over medium heat.
- Cook while stirring constantly until thick and smooth.
- Remove from heat and stir in coconut oil, vanilla, and Greek yogurt until creamy.
- Pour filling into cooled crust and smooth the top.
- Refrigerate for at least 3 hours until set.
- Top with whipped coconut cream and pecans if desired.
- Slice and serve chilled.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including chilling)
- Servings: 10
- Calories: 240
- Net Carbs: 26g
- Fats: 12g
- Protein: 5g