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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.
Course
Dessert
Cuisine
American - low -carb
Keyword
butterscotch, pie
Prep Time
5
minutes
minutes
Cook Time
1
minute
minute
Total Time
6
minutes
minutes
Servings
1
serving
Calories
619
kcal
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.
Nutrition
Calories:
619
kcal
|
Carbohydrates:
68
g
|
Protein:
14
g
|
Fat:
44
g
|
Saturated Fat:
19
g
|
Cholesterol:
103
mg
|
Sodium:
398
mg
|
Potassium:
142
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
1125
IU
|
Calcium:
108
mg
|
Iron:
1.1
mg