Easy low carb rum butterscotch cream pie is quick and easy. from Lowcarb-ology.com
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Rum Butterscotch Cream Pie

Rich and creamy, this rum butterscotch cream pie is a great dessert for the holidays! For best results use a kitchen torch to brown the meringue. You can use the oven but the cream filling tends to melt by the time the meringue gets brown.
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
Calories 619kcal
Author Marye

Ingredients

Crust

  • 1/4 cup almond meal
  • 2 teaspoons butter melted
  • 1/2 teaspoon sweetener sugar free
  • 1 tablespoon water if needed

Filling

  • 1 tablespoon butterscotch pudding + 1 teaspoon sugar-free instant
  • 1/4 cup heavy cream
  • 1/4 cup cashew milk
  • 1 tablespoon caramel syrup sugar free and salted
  • 1 tablespoon rum

Meringue

  • 2 egg whites room temperature
  • cream of tartar Pinch
  • 2 tablespoons sweetener sugar free
  • 1/2 teaspoon vanilla

Instructions

Crust

  • Mix the almond meal, butter, and sugar free sweetener together.
  • Add a little water if needed to make it hold together.
  • Press in the bottom and up the sides of a single serving sized tart pan.
  • Microwave for 1 minute, or until done.
  • Set aside to cool.

Filling

  • Mix the pudding, the cream, and the cashew milk.
  • Whip until it begins to thicken.
  • Add the caramel syrup and the rum.
  • Continue to whip until thick.
  • Spoon into pie crust.
  • Chill.

Meringue

  • beat the egg whites and cream of tartar together until soft peaks form.
  • Slowly add the sweetener and vanilla while continuing to beat to stiff peaks.

Assembly

  • Swirl the meringue over the pudding.
  • Brown with a kitchen torch.
  • Chill until serving time.