Better Than Bread Keto

Buttery Keto Butter Pie

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Combine several of the most staple keto ingredients together and what do you get? A buttery, delicious keto butter pie of course!

Buttery Keto Butter Pie

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WHAT IS BUTTER PIE?

Butter pie is a sister recipe to the more well-known butter cake. You may have heard it called many things over the years including butter pie, butter cake, and butter dessert.

The variations stem from how the dessert is made. Some names seem to stem from creator preference. A lot of recipe creators even throw the name “ooey gooey” in when describing it.

BUTTER PIE INGREDIENTS

The list of ingredients for keto butter pie is short and simple. You’ll need to round up the following six ingredients before making this pie.

FOR THE CRUST…
FOR THE FILLING…

Hopefully, these stock keto ingredients are sitting in your pantry and refrigerator ready to use!

HOW TO MAKE BUTTER PIE

Begin by preheating your oven to 375˚F. Mix all of the crust ingredients together in a mixing bowl using either a whisk or hand mixer. Use the mixture to create a crust in the bottom of a 9″ glass pie plate.

Bake the crust in the oven for 7 minutes. Remove crust from oven and reduce oven temperature to 350˚F.

In a separate mixing bowl, use a whisk or hand mixer to combine all of the filling ingredients. After making sure the filling is well mixed, pour into the pie plate over the crust. Place back into the oven for 35 – 40 minutes or until the top starts to turn a light golden to light golden brown.

Remove from oven and let cool for at least 1 – 2 hours (preferably long enough that the pie has time to cool through and the filling to set up fully).

Slice and enjoy! It truly can’t get any easier than that!

Buttery Keto Butter Pie

HOW TO STORE BUTTER PIE

Storing butter pie is incredibly easy. The simplest way to keep it is to cover the top of the pie plate with either plastic wrap or aluminum foil and store in the refrigerator.

This pie will keep for several days, chilled without issue.

Alternatively, you can slice the pie and store in air-tight containers instead of the pie plate. Our favorites are these rectangle glass food storage containers.

If you are planning to bake this pie in advance of a holiday or gathering, it would be best to only do so a day in advance if possible. Of course, the best method is to bake the day you plan to serve it.

WHAT DISH DOES THIS PIE GO BEST WITH?

It might be easier to ask ourselves what doesn’t butter pie go with. It’s a perfect dessert for any number of our delicious main course recipes.

Here are a few main course ideas to get you started:

CAN YOU COOK BUTTER PIE IN SMALLER DISHES?

Of course, you can! As long as the mixture is made properly, you can make butter pie in whatever size (or shape) dish you prefer. The crust can easily be broken into smaller dishes and the filling poured in.

Do keep in mind, however, if using smaller dishes, make sure to check constantly while in the oven. The cooking time for smaller portions will take less time than what is listed below. In fact, smaller pies will cook much faster, so be careful to not let them burn.

Buttery Keto Butter Pie

REHEATING BUTTER PIE

USING THE OVEN

The best way to reheat butter pie is to reheat it in the oven. The goal, of course, is to heat the pie through without starting to cook it again. Pre-heat your oven to 300˚F. Warm your keto butter pie slice for roughly 8 minutes before removing. If you are warming more than a slice, add 4 minutes to the warming time.

USING THE MICROWAVE

While the microwave is certainly an option, it can often change the taste. Artificial sweeteners, even monk fruit, can skew the flavor when heated quickly in a microwave. Heat your piece of pie for roughly 1 minute before removing.

If the piece is still not warmed through after the first minute, heat in 15-second intervals until the desired temperature is reached.

USING OTHER SWEETENERS WITH KETO BUTTER PIE

We get asked a lot… Can I use my sweetener of choice with this recipe? The answer is a simple yes. However, please know that when we create recipes, we only work with the sweetener mentioned in the recipe. Other sweeteners might contain additives and therefore more carbs.

Some sweeteners will not be as sweet and will require more than the stated amount. You will have to use a bit of experimentation to make sure you reach the desired sweetness.

Buttery Keto Butter Pie


Buttery Keto Butter Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 2 hours
Total Time: 3 hours
Combine several of the most staple keto ingredients together and what do you get? A buttery, delicious keto butter pie of course!

Ingredients

For the crust...

For the filling...

Instructions

  1. Preheat oven to 375˚F
  2. Mix all of the crust ingredients together in a mixing bowl
  3. Use the mixture to create a crust in the bottom of a 9" glass pie plate
  4. Bake the crust in the oven for 7 minutes
  5. Remove crust from oven and reduce temperature to 350˚F
  6. In a separate mixing bowl, use a hand mixer to combine all of the filling ingredients
  7. After making sure the filling is well mixed, pour into the pie plate over the crust
  8. Place back into the oven for 35 - 40 minutes or until the top starts to turn golden to golden brown
  9. Remove from oven and let cool for at least 1 - 2 hours (preferably long enough that the pie has time to cool through and the filling to set up fully)
  10. Slice and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving:Calories: 330 Total Fat: 24g Carbohydrates: 3g Protein: 5g

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DID YOU MAKE THIS RECIPE?
Let us know how it turned out and how much you liked it in the comments! Ask any questions you may have there, too!


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51 Comments
  • Kristie
    says:

    The photos look like mini tart dishes perhaps? Can this be made into small individual tart pans instead of the whole pie and what would you recommend the baking time be?

    • Logan Childress
      says:

      Kristie,

      The recipe can be made that way, yes. The bake time would be reduced by roughly half. Just make sure to keep an eye on them so they don’t over or under cook.

  • Glenda Elam
    says:

    I noticed that you said splenda has calories ive been using this for years and didnt know that it doesnt show that on the package how many does it have also monk fruit has erythritol and that stuff (sorry) gives me so much gas

    • Logan Childress
      says:

      Glenda,

      Splenda does have hidden carbs. Anything that has a serving size of 1 tsp isn’t required by law to list any nutritional information. Some do, some don’t. It’s due to the ingredients in Splenda and the ingredients used to bind the sweetener to the powder. For instance, 1/2 cup of Splenda has 12 carbs. The monk fruit sweetener does have erythritol, but both have a glycemic index of 0, meaning they don’t affect your blood sugar.

  • Rebecca
    says:

    I made this for dessert, but none of us ended up wanting it after dinner… Completely crazy, I know!! What’s the best way to store it for later?

    • Logan Childress
      says:

      Rebecca,

      It will be even better later! The best and easiest way to store it is to cover it and refrigerate it. You can alternatively store it (covered) at room temperature, such as in your microwave. Either one works! Let us know what you think!

  • Tina
    says:

    I stumbled across this recipe on the same day I had made a pan of chess squares for a work party. It was sheer torture not to eat the warm, gooey, sweet dessert. Alas, I have found an excellent replacement with your recipe. Thank you! Now I don’t have to feel like I’m being forced to sit on the dessert sidelines since I have chosen a low carb lifestyle. I’ve made these twice already with Pyure sweetener and it tastes amazing!

  • Lynn Holloway
    says:

    This recipe is a keeper. I added lemon to the filling. I just tried using a variety of flours in the crust – almond, peanut & coconut. Also added cinnamon and a little vanilla to the crust.

    • Logan Childress
      says:

      Pam,

      Should show on the nutrition facts, but it is based off 8 slices. I have refreshed the facts from my side, so hopefully, it will show again for you.

  • Karen H
    says:

    Could I omit the crust altogether and just pour the filling into a pie pan? Would that work or is the crust needed? Thank You?

    • Logan Childress
      says:

      Karen,

      You probably could do that, but you’d need to be careful about the baking time. You would need to be sure to monitor it so the bottom doesn’t burn.

      • Karen H
        says:

        I made it in a silicon muffin pan and baked for 20 minutes at 350, got 11 servings. In refrigerator cooling but the one I tried warm was delicious! Hopefully they will come out of the pan okay once thoroughly cooled but oh my goodness they are delicious! Thank you for this recipe!

  • Sandra Wallgren
    says:

    I made this and loved it, however, when I entered the recipe into my Carb Manager app, it showed the calories as 440. I followed the recipe exactly. What would account for the difference?

    • Logan Childress
      says:

      Sandra,

      I just ran the numbers again using the online nutrition calculator I normally use. This time, it told me there were 10,000 calories for the entire thing, which is crazy! I tried to figure out what was wrong and found that it was counting almond flour as having almost 5,000 of those calories, which definitely isn’t right either! I decided to go back and do it by hand and ended up with 330 calories, using the ingredients and brands listed. I think the lesson learned here is probably best I don’t trust the online calculator quite as much as I was… Hope this helps and so sorry for the confusion.

    • Logan Childress
      says:

      Natalie,

      You can absolutely use stevia. I would suggest, just to be safe, you add some then mix and taste to make sure you get it the desired level of sweet. If it is liquid stevia, adding an even amount would probably make it sickeningly sweet. Using an even amount of powdered stevia would probably be fine, but different brands sweeten to different levels. Thus, the add some and taste approach. Hope this helps!

    • Logan Childress
      says:

      Linda,

      Either will work. We just like the golden because it can function as a regular “sugar” or a brown “sugar” taste.

  • Nicole
    says:

    HOLY SH!T!@#$ This was sooooo dangerously delicious. It’s keto but I busted my calorie count bc I couldn’t stop nibbling on it. I’m filing away for potlucks for my non-keto friends…they’ll have no idea I’m sticking to my eating plan with this dish. My goodness, this is the first keto dessert that passes for the real deal. Bravo!

    • Logan Childress
      says:

      Lisa,

      Yes, it surely could. You can spread it out in the bottom of a pie plate like a crust and bake it for a few minutes to get the crust you are looking for.

    • Logan Childress
      says:

      Lynnette,

      You can substitute the coconut flour with the same measurement. The changes will come with the “liquid” components of the crust. You will probably need to have some extra melted butter on hand to give the mixture a bit more moisture. Hope this helps! Let us know how it works!

  • MaryAnn Parrish
    says:

    Made it last night. It’s delicious. Mine had more of a creamy/custard consistency–rather than distinct crumbs. Think I’ll omit crust next time. It was too greasy–didn’t add to my enjoyment.

    • Logan Childress
      says:

      MaryAnn,

      So glad you made the recipe and we are sorry you didn’t like the crust. Hopefully, you can tweak it all and make it your own. That’s the great thing about recipes!

  • Sarah
    says:

    I am excited to try this. This question is about sweeteners. Currently right now I have been using truvia, but I don’t care for it. Do you think monk fruit is a better taste option? I just started this big change in diet and looking for the options I will like. Thanks

    • Logan Childress
      says:

      Sarah,

      We highly recommend the monk fruit because unlike most other sweeteners, it’s monk fruit bound to erythritol granules. That’s it, nothing more. Both are no glycemic impact and taste just as good as sugar in most cases. I use the Lakanto golden a lot because it has the taste properties of brown sugar which you can’t find in other sweetener options. Of course, this is just our opinion but hope it helps!

  • Tracy
    says:

    This sounds amazing.. I have never used monk fruit, have no idea how it tastes but usually us splenda or swerve.. Any suggestions on using these alternatives ? Thank you, Tracy

    • Logan Childress
      says:

      Tracy,

      Monk fruit is a really good sweetener, which is why we use it all the time. Really no glycemic impact on blood sugar and it has no fillers or additives. As for alternatives, you certainly can use them, but be careful about the hidden carbs they contain. Swerve is a much better option than Splenda because of that reason alone. Hope this helps!

    • Logan Childress
      says:

      Stacie,

      You can use erythritol, but I would highly recommend using the powdered variety. Regular erythritol won’t dissolve quite like Lakanto will and you might end up with a gritty end product. You’ll also probably want to up it to 3/4 cup in the filling. Let us know if this turns out well!

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