I made these last night and I used Glucomannan instead of cornstarch and truvia instead of sugar. Maybe bc of these substitutions, I'm not really sure, but I found I had to cook my crust for about 35mins before adding the filling and even then, even though the edges of the crust were starting to brown, the crust in the bottom of the pan was very mushy still. When I poured in the filling it actually mixed WITH the "crust" that was along the bottom and I kind of went with it and incorporated it all together with a spoon. Then I baked it all together for about 25-30mins bc I wanted to be sure it was good and set. It turned out BEAUTIFULLY and I'll definitely be making it again - especially since it is so decadent, yet guilt-free. Thanks for sharing!

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