Dairy Free Apple Butter Pie
1/2 Cup of Apple Butter
2 Large Eggs
1/2 Cup of THM Gentle Sweet
2 tbsp of THM Super Sweet Blend
1 tbsp of THM Glucomannan
1 tsp of Cinnamon ( I love cinnamon so I use 1 tbsp )
2 tbsp of Lemon Juice - optional
1 1/2 Cups of Full Fat Canned Coconut Milk
1/2 Cup of Nut Milk ( I use Almond Milk )
1 Kahoru's Basic Pie Crust or any pie crust you like
1 Pre heat the oven to 375ºF .
2 Mix all ingredients together well with a hand mixer.
3 Pout the filling into the unbaked or slightly baked pie crust ( I bake it for 10 minutes beforehand )
4 Bake it for 60 to 70 minutes until the center is set. If the edge of the crust is getting too brown, cover it with foil.
It might seem slightly jiggly in the very center when it's done but that's okay. Don't slice into the pie right away, as it will continue to set as it sits. Let it cool in room temperature for about an hour and pop it in the fridge to set for few hours to overnight.
This is honestly one of my FAVORITE PIE EVER! It's very light, soft and creamy. I eat it for breakfast with a little bit of dairy free coconut whipped cream since it's already so creamy, it doesn't need a lot of cream on top. I also like to add few slices of bananas, chocolate chips or a drop of peanut butter on top for fun!
You can substitute canned coconut milk with milk or nut milk but so far canned coconut milk works the best for me since it's more thicker and creamier.