Cookie Butter Pie

 

 

 

 A lighter way to get your Cookie Butter fix

 

Cookie Butter Pie

 

 

 2 cups peeled, pureed roasted parsnips*

1 cup Browned Sweetener. (If not making this Low Carb, use Belgian Brown Sugar)

2 eggs

1 can Evaporated Milk

1-1/2 T Cinnamon

3 T Kinako

 

Blend everything together and pour into a pie shell and bake at 425F 15 mins, then reduce it to 350F for 40-45 minutes

 

Enjoy 

*Peel and trim 3-5 pounds parsnips, cut larger ones lengthwise and put on a cookie tray and coat with oil and roast at 350F until a little golden and tender. Put them all in the Vitamix and puree, adding a little water to help. The puree will be tan colored.