RAW CHERRY PIE WITH MACADAMIA CRUST
Recently I purchased a bag of Irish Moss, which is a raw sea veggie that is used as a thickening agent. This pie was quite a challenge because I've never done anything like this before. I got my Irish Moss at my local cooperative. I ended up using my 7" spring form pan and halved the recipe because both my DH and I find these types of desserts very dense and far too much for two people. You will need 29 1/2 ounces of pitted cherries divided in this recipe. One part for the sauce and one part so you will have some chunks in the pie. Weigh the pitted cherries instead of measuring them in a cup, this will make an accurate measurement. If you don't choose to do the lattice top you will only need 2 1/4 cups of macadamia nuts. Note I didn't include the soaking and cleaning time for the Irish Moss. Nor did I include the setting up time for the pie. This recipe can be found in Sweet Gratitude, a raw dessert book. If you are interested here's the link: http://www.cafegratitudestore.com/sweetgratitude.html
Provided by Chef Joey Z.
Categories Dessert
Time 20m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE CRUST:.
- Carefully pulse the macadamia nuts and sea salt together in a food processor.
- Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
- Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
- TO MAKE THE FILLING:.
- Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
- Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
- Pour onto your macadamia nut crust and smooth evenly.
- Set the pie in the fridge or freezer until set up.
- FOR THE LATTICE:.
- Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8" thick.
- Carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
- Cover and Put into the fridge for up to 4 days.
- Bon Appetit!
Nutrition Facts : Calories 598.3, Fat 51.1, SaturatedFat 8.1, Sodium 101.2, Carbohydrate 34.1, Fiber 8.8, Sugar 22.5, Protein 6.8
RAW CHOCOLATE-SPIRULINA PIE
Chocolate and greens? Yes, chocolate and greens! This was my first experience making a "green" dessert and it did not disappoint. The cacao masks the flavor of the greens and the result is a delicious (and healthy) cheesecake-like pie. I know it sounds a bit strange but give it a try--it's really very good. For more raw green desserts visit: bellaraw.blogspot.com
Provided by happybella
Categories Frozen Desserts
Time 20m
Yield 1 pie, 2 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix almonds and agave in a bowl then press the mixture into the bottom of a 5 inch pie tin.
- In a blender, combine the remaining ingredients and blend until smooth. Be patient; the cashews take a little extra time to fully grind. If you rush, your filling may be lumpy with pieces of cashews.
- Pour mixture into pie crust and freeze.
- Transfer to fridge about 10 minutes before serving. If the pie remains in the fridge for a while, the filling will melt and become runny.
Nutrition Facts : Calories 1157, Fat 108.1, SaturatedFat 30.7, Sodium 579.8, Carbohydrate 32.2, Fiber 16.8, Sugar 7.6, Protein 33.1
ALMOND CRUSTED CHERRY CREAM PIE
This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me
Provided by Schnookie Wookums
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix pie crust as directed, but add chopped almonds with water.
- Prick only the sides of the pie crust and bake as directed.
- Cool.
- Combine condensed milk, lemon juice, vanilla, and almond extract.
- Fold in whipped cream and spoon into cooled pie shell.
- Spread cherry pie filling over cream filling.
- Chill.
VIVIAN'S RAW PIE
Raw, naturally sweet & amazingly healthy and delicious. This is my take on Vivian's original recipe. There is a lot of room to improvise here. I've had several different versions of this pie and it was excellent every time. This recipe comes from an old hand written recipe card from a friend's mom's recipe collection. Whoever Vivian is, bless her heart, I love this pie.
Provided by jude503
Categories Tarts
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Grind nuts & seeds in food processor. they should measure at least a cup AFTER they've been ground.
- Add ground flax & 1/4 c shredded coconut. add dates a few at a time. careful, they can stick to food processor blade.
- When dates are finely chopped mix in with a fork 1 TB honey or agave and just a little coconut milk (maybe a quarter of the can)- a little at a time until you reach a sticky consistency that can be patted into a pie pan.
- *Note: You may not even need the coconut milk if your dates are really soft. The original recipe had none- I just added it because mine always seems too dry.
- Slice fruits in thin slices and layer on top of crust: bananas first, then whatever else you're using. Save a layer of your prettiest fruits; kiwi, berries, or star fruit- or whatever you want- for the last step.
- Take whatever mushy fruit you have leftover (bruised strawberries, overripe pears, papaya, or banana all work well) & blend in food processor (with a little coconut milk if you like) until smooth. consistency should be a little thinner than applesauce. pour this evenly over the pie.
- Take your decorative fruits reserved for the top layer (toss them in a little agave if you like for a glazed look) and arrange prettily on top.
- Sprinkle top lightly with remaining coconut shreds.
- Freezing for an hour or so helps with the slicing, or you can slice & eat right away or refrigerate. This pie is definitely best the first day :-).
Nutrition Facts : Calories 275.3, Fat 20.2, SaturatedFat 9.5, Sodium 143.1, Carbohydrate 23.1, Fiber 4.2, Sugar 15.7, Protein 5
COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST
Here's another recipe that takes me back to Bequia (although the recipe originally came from Bon Appetit!). Freezer time for the crust is not included nor is the chilling time for the pie.
Provided by Normaone
Categories Pie
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
- Process until finely ground.
- Transfer to a medium bowl and mix in the coconut.
- Add butter and stir until well blended.
- Press onto the bottom and sides of a 9-inch glass pie pan.
- Cover and freeze for at least 30 minutes (can be done days in advance).
- Preheat oven to 350°F.
- Bake about 20 minutes, or until the crust is golden brown.
- Cool thoroughly.
- For the Filling: In a large bowl, whisk together the first four ingredients.
- Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
- Let stand 10 minutes, or until the gelatin softens.
- Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
- Whisk into the coconut mixture and pour into the crust.
- Chill 4 hours or until set.
- Cover and keep refrigerated until ready to serve.
- For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
- Beat until stiff peaks form.
- Spoon or pipe onto cut serving pieces.
- Garnish with lime zest.
Nutrition Facts : Calories 413.1, Fat 34.6, SaturatedFat 20.6, Cholesterol 48.5, Sodium 111.5, Carbohydrate 24.8, Fiber 2.4, Sugar 8.5, Protein 4.7
CHOCOLATE CHERRY PIE
I've been making this almost 30 years. It's my all time family favorite. This will be a recipe that you will want to make over and over. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by GREENTHUMB30
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
- In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
- Before serving, garnish pie with whipped cream and maraschino cherries.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 46.3 g, Cholesterol 103.7 mg, Fat 29.5 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 16 g, Sodium 325 mg, Sugar 20.1 g
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