Thursday, April 14, 2011

Raw Pineapple "Custard" Pie - GF



I have been following the blog carnival April in the Raw hosted by Brittany at Real Sustenance. I wanted to create something new, and bright and fresh for spring. It's tangy and tropical, combining pineapple and coconut. I am also sharing this recipe as part of Allergy Friendly Friday and Real Bites Friday.



Raw Pineapple "Custard" Pie
Makes 4 - 4 1/2" mini pies

Crust
1/2 C raw macadamia nuts (any nut would work, but macadamias are delicious)
1/2 C unsweetened shredded coconut
1/2 tsp vanilla extract
1 1/2 TB raw agave nectar
1 TB almond meal flour (I make my own, so I know it is raw)
1/8 tsp salt

1. Place all ingredients in food processor and process until it resembles a crumbly, but moist dough.

2. Press into mini tart/pie pans. Set aside.

Filling
2 C fresh pineapple (mine was frozen, so I thawed it out before use)
1/2 C cashews, soaked for 1-2 hours
2 TB coconut oil
2 TB cocoa butter (or use all coconut oil)
1 tsp vanilla extract
1/4 C raw agave nectar
pinch of salt

1. Place the cashews and pineapple in a high speed blender. Blend until smooth and creamy.

2. Grate the cocoa butter and place it and the coconut oil in a small bowl. Place that bowl inside a larger bowl with hot water from the tap. Stir until both are melted, changing the water if it cools before they are melted.

3. Place the melted cocoa butter and coconut oil along with the rest of the ingredients in the blender. Blend until smooth.

4. Pour the "custard" into the pans. Freeze until set, 2-3 hours. Remove from freezer and set in a shallow pan with enough hot water to come half way up the pans. This will melt the coconut oil in the crust enough to easily tip it upside down and remove the pie. Store in fridge until ready to serve.

Tip: Remove the pie immediately after freezing. Otherwise, as you can see from my pictures, the crust will be too soft and it will be difficult to remove without messing up the crust.


7 comments:

  1. Thanks Cardamom! :) I hope you'll try it and give me some feedback.

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  2. Thanks Brittany. The crust is delicious. I have used it for several different recipes. I originally used it for a baked cheesecake, which is also amazing.

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  3. Hi Tressa,

    I could not find a contact for you anywhere, so I'm asking my question here. I recently decided to start doing a weekly gluten-free, vegetarian recipe roundup. I plan to include this recipe this week. If you want, I'd be happy to include one of the pictures from the post. In general I think people are more interested in recipes if they can see a picture. But since it's your picture, I figured I'd ask and see if it was ok with you first.

    You can email me at kalinda [at] wheatfreemeatfree [dot] com.

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  4. Mmmm. This looks delicious and very easy to make. I love the flavors--pineapple custard!! Wow.

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  5. It is easy, and delicious! I was just craving it last night again. I was thinking about doing Mango this time. :)

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Thanks for the comment love! It makes my day. :)