Bourbon Butterscotch Pie with Chocolate Ganache

Today is day three of my Pie Week.  So far, I've made one fruit pie, one pecan pie, and now I'm making a butterscotch pie with chocolate ganache.  Can you believe this pie is vegan and dairy-free?

I'd like to think that this pie is a "gateway" pie; if you know someone that doesn't like pie, this is one for them to try.  As a kid, I didn't like pie.  It was too fruity and/or gooey for my liking.  (To this day, I don't like canned pie filling.  It still has that plasticy, gooey flavor I can't stand.)  I always liked the chocolate silk pie that my mom would make.  This pie kind of reminds me of that silky chocolate flavor.  

But it's even better!

The trick is to let the butterscotch layer set before pouring the ganache layer in.  It's the same ganache I've used for my s'mores, brownie pie, and other desserts.  It's so easy and quick to make.

1 homemade pie crust, recipe here
butterscotch filling, recipe below
chocolate ganache, recipe below
cocoa powder, for dusting

Butterscotch Filling Recipe:
3/4 c. coconut sugar
1/4 c. organic whole wheat pastry flour, like Bob's Red Mill
1/2 T. tapioca starch or cornstarch
1/2 tsp. sea salt
1 3/4 c. almond milk, or other non-dairy milk
1/4 c. bourbon (learn more about infusing liquors here!)
1 T. flaxseed, ground
3 T. water
1 T. coconut oil, softened
1 tsp. vanilla

Chocolate Ganache Recipe:
2 T. coconut oil, melted
1/2 c. unsweetened cocoa powder 
4 T. pure maple syrup
pinch of sea salt
pinch of cinnamon
splash of bourbon

Preheat the oven to 350°. As outlined in the pie directions, bake the bottom crust of the pie for about 20 minutes. 

In the mean time, combine the flax and water into a small cup and allow it to thicken for about 10 minutes.

In a small saucepan, heat the sugar, flour, starch, coconut oil, and salt over medium heat, adding the milk and bourbon.  You want all of the sugar to dissolve and everything to be mixed.  Add the flax/water mixture.  Whisk the ingredients frequently.  It should start to thicken and should be able to coat the back of a spoon.

Vegan Chocolate Bourbon Butterscotch Pie 51.jpg

***Tip: If your mixture looks too clumpy with the starch, when it's done cooking, run the batter through the blender really quick to smooth out the lumps.

Once the mixture is ready, remove it from the heat and whisk in the vanilla and maybe some additional bourbon.  It should be decently thickened now.  Pour this butterscotch batter into the cooked pie shell.  You only want to fill it about halfway or a little over.  You need room for the chocolate layer!

Place this pie in the fridge for 4-5 hours (or even overnight - that's what I did).  It needs to set.

When you're ready, whisk the ganache ingredients together.  If it seems too runny, add a little more cocoa powder.  Spoon this mixture onto the butterscotch layer.  Let it set for at least an hour in the fridge.

To decorate it, I cut out a heart shape from a folder and gently placed it on top.  I sprinkled some cocoa powder lightly around the edges and used culinary tweezers to lift the paper up.  I think it went well ;-)

I took this pie to a dinner party at my husband's boss' house.  It was well-received, but that's also why I don't have a finished picture of the pie sliced.  My hubby said that it would be weird to serve the pie with a slice missing and also weird to take pictures of my pie in front of people.  

Oh well.

Send me pictures of your finished pie slices!  I'd love to see them and the shapes that you choose for decorating.