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Butterscotch Mousse Pie

Ease of Preparation: Easy

Preparation Time: 15 min
plus cooling time

Cook Time: 40-45 min

Servings: 6 to 8

Recipe By: Nava Atlas

From:  Vegan Express
Used with permission of Random House

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Butterscotch Mousse Pie

I adore this seductive extract. If you do too, the scent of the pie as it bakes and cools will drive you mad. And I can almost guarantee that the rich flavor won't disappoint. You can find good-quality graham cracker crusts in natural foods stores or the natural foods section of supermarkets.

1  (16-ounce) tub silken tofu
1/3 cup cashew butter
1/3 cup brown rice syrup or 1/3 cup maple syrup
2 teaspoons butterscotch extract
1 teaspoon vanilla extract
1  9-inch vegan chocolate graham cracker crust
2 tablespoons chocolate chips
2 tablespoons rice milk
Preheat the oven to 350 degrees.

Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.

Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.

Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.

Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.

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