Butterscotch Pie with Curry Crust - PCOS-Friendly Recipe
This Butterscotch Pie with Curry Crust is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 teaspoon fennel seeds
- 8 ounces vanilla wafer cookies
- 2 tablespoons all-purpose flour
- 2 tablespoons raw sugar or granulated sugar
- 1 teaspoon Madras curry powder
- 1/4 teaspoon kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
Instructions
- Place a rack in middle of oven and preheat to 325 °F. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.
- Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
- Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20 –25 minutes. Transfer pie dish to a wire rack and let crust cool.
- DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.
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Frequently Asked Questions
Yes, this Butterscotch Pie with Curry Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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