Bean Pie Recipe (Gluten Free and Dairy Free)

8 standard portions

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Ingredients

• 1 8'' My GF Homemade Pie Crust
• 1 15.5oz cans navy beans ((439g ) rinsed and drained)
• ¾ cup coconut milk ((177ml))
• 2 tbsp tapioca starch
• 2 large eggs (beaten)
• 3 tbsp dairy free butter ((42g) softened, almosted melting)
• ¾ cup raw cane sugar
• 2 tbsp vanilla extract
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ pink salt
• 1 tbsp lemon juice

Method

1. Preheat the oven to 356F/180c.
2. Use the tines of a fork to pierce the bottom of the pie.
3. Cover the entire pie crust with parchment paper then fill with dried beans/rice.
4. Bake for 8-10 minutes.
5. Remove pie crust from the oven.
6. Carefully cover the edges of the crust with aluminium foil or a pie shield then set aside to cool down.
7. Add the navy beans and coconut milk to a blender (or food processor) and blitz until smooth.
8. Add the tapioca starch, eggs, raw cane sugar, softened butter, vanilla extract, cinnamon, nutmeg, pink salt and lemon juice.
9. Blitz into a smooth consistency.
10. Pour the mixture into the pie crust.
11. Bake in the oven until the pie is set (it should be firm/jiggle when it is ready) this will take anything from 40 minutes to 1 hour (if the pie is browning too much (cover the top loosely with foil).
12. Remove the pie from the oven and allow the pie to cool for 2-3 hours before slicing it.