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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Adapted from an Elizabeth Baird recipe to get rid of the eggs and bump up the flavour! If you use a presweetened, canned apple butter (check the label - I made my own), taste it first for its sweetness and spice level before adding more sugar, cinnamon and allspice. Ingredients:
2 unbaked (9 ) pie crusts |
1 12-oz can evaporated skim milk, divided |
1 tbsp tapioca flour |
2 cups unsweetened apple butter |
1/3 cup brown sugar |
1 tbsp cinnamon |
1/2 tsp allspice |
5 oz low-fat silken tofu |
2 tbsp low-fat cream cheese |
1 tsp vanilla |
Directions:
1. Preheat oven to 350F. Place pie crusts on a baking sheet.
2. In a small dish, mix together 2 tbsp of the evaporated milk with the tapioca flour.
3. Add remaining milk, apple butter, brown sugar, cinnamon, allspice, tofu, cream cheese and vanilla to the bowl of a food processor and puree until smooth.
4. Add the tapioca mixture and puree in.
5. Pour into prepared crusts and bake for 60 minutes, until center is mostly set.
6. Chill overnight before serving.
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