Cannellini Bean Pie (SF, GF)

So yesterday, to celebrate the Mid-Autumn Festival, I made my rustic looking, sugar-free, gluten-free, vegan, wholesome White Bean Mooncakes. But then I had a dumb idea: let's make it into a pie instead. I took the dough mixture and pressed it into a pie pan before parbaking it, and then pouring in my filling and baking the full pie. The result is a pie that tastes identical to yesterday's mooncakes, but in a different shape and with a fraction of the effort.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Drain and rinse your beans, reserving the liquid.

Step 2

In a large bowl, mix together cashew butter and coconut flour. Add the aquafaba and mix until a slightly dry dough forms.

Step 3

Press about 3/4 of your crust dough (~276 g) into a 9" pie pan, reserving any leftover scraps.

Step 4

Parbake the crust at 350F for about 15 minutes, or until lightly browned.

Step 5

Meanwhile, add the beans to a food processor with lemon juice, vanilla extract, and monk fruit. Blend until smooth.

Step 6

Pour your blended filling mixture into the baked pie crust.

Step 7

Crumble the remaining crust mixture on top of the filling.

Step 8

Bake the pie at 350F for about 30 minutes, or until the filling is set, the topping is a light golden brown, and the edges of the crust are golden brown.

Step 9

Allow the pie to cool totally before cutting into 12 slices.

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