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1. Throw all your ingredients in the blender and puree until smooth.
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2. You might have to stop and scrape the sides of your blender to make sure your batter is mixed through. If your blender will not hold the entire mixture, just puree in batches and then stir. It doesn't matter what kind of blender you use. This recipe is fool proof. You can't fail.
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3. Pour into a well greased 9 inch/23cm pie dish and bake at 150 C / 300 F for about an hour or until set.
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4. It can take up to an hour and a half to set.
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5. The pie makes its own subtle crust.
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6. Jazz up this simple pie with a drizzle of maple syrup, a dollop of vegan cream or ice-cream and top with some crushed pecans or shaved dark chocolate.
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7. You can also make little individual pies and mound cream, syrup and nuts on top.
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8. The different colors, textures, and flavors gives this pie a little extra kick.
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**Just a few tips - this recipe responds better with creamy milks like soy and hemp milk, rather than rice and oat milk; and if you use too much liquid sweetener it can take a long time to set. To rectify this, add in a little bit more flour. Please note that I have made this pie dairy-free used grapeseed oil instead of butter, but the pie will only take 1 hour to set, and will have a much milder flavor. You will need to add more sweeteners.
