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Serves: 8 slices
Carbohydrate: 5 g per serve
Prepare pie shell: Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.
Preheat oven to 180oC. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices – some like a more cinnamon mix and others like less. This is your call, but amounts listed result in a rich, aromatic “classic” mix.
Pour mixture into prepared pie shell and place in preheated oven until centre tests done (about 45-55 minutes – ovens vary.) Allow to cool completely before serving.
This pie must be kept refrigerated (there’s no sugar to act as a preservative), but this pie is amazingly delicious!! This pie is at its best the 2nd day. Garnish of cream extra.
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