Dairy-Free Butter Scotch Pie

• soft dark brown sugar↗200g g
• golden syrup↗2 tbsp tbsp
• canned coconut milk↗625ml ml
• vanilla bean paste↗1 tbsp tbsp

  or vanilla extract

• corn starch4 tbsp tbsp
• vegan margarine↗2 tbsp tbsp

  (from a solid block, not a tub)

• thick coconut yogurt95g g

  or vegan sour cream

• pre‑baked 22 cm gluten‑free vegan crust1

  or a 400 g package of gluten‑free vegan shortcrust pastry, rolled out and baked in a 22 cm pie tin…

Step-by-step instructions

1. 1

   Combine the sugar, golden syrup, ¼ tsp salt, and 250 ml coconut milk in a large saucepan, then bring to a boil over medium heat.

2. 2

   Meanwhile, mix the remaining coconut milk, vanilla bean paste (or extract) and corn starch in a large heat‑proof bowl, whisking until smooth.

3. 3

   When the caramelised coconut mixture boils, slowly pour it into the bowl with the coconut‑vanilla mixture in a thin stream while continuously whisking. Return the mixture to the saucepan and bring to a gentle boil over medium heat, whisking until it thickens, about 5‑7 minutes.

4. 4

   Remove from heat and whisk in the margarine and yogurt or sour cream. Pour into the prepared crust, then cover the surface with a circle of parchment paper to prevent a film from forming. Chill for 4‑6 hours until set. It can be stored in the refrigerator for up to two days.