Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 Hello Everyone and Happy Thanksgiving, This is my first posting to the list. I have made a raw sweet potato pie before which was very good tastewise but I wasn't happy that the crust (brazil nuts, walnuts, dates and cinnamon)or pie didn't set. Does anyone have any advice on how to not present a runny pie? Thanks in advance for your help. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 This is just one that I found. Try it out next time. Crust:2 cups soaked & drained almonds2 cups soaked & drained pecans2 cups date Blend together in a food processor, and press it onto the bottom and sides of a 9” pie plate or spring form cake pan. chopkins2000 <chopkins2000 wrote: Hello Everyone and Happy Thanksgiving,This is my first posting to the list. I have made a raw sweet potato pie before which was very good tastewise but I wasn't happy that the crust (brazil nuts, walnuts, dates and cinnamon)or pie didn't set. Does anyone have any advice on how to not present a runny pie? Good Health to You Elaine The all-new My – Get yours free! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 , " chopkins2000 " <chopkins2000> wrote: > > Does anyone have any advice on how to not present a runny pie? > Thanks in advance for your help. Try using ground psyllium powder as a thickener in the pie. For a normal sized pie, start with 2 tablespoons, and see what that does. It takes about five minutes for the psyllium to start thickening things up, so give it a little time before adding more. Psyllium is a pretty neutral flavor, so it works pretty well in recipes like this. Steve Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 You can easily create a successful raw pie crust by simply combining walnuts and dates in a food processor, leave out the Brazil nuts, then evenly press the sticky mass into the pie pan. I also recommend that you soak the walnuts for 8 hours before making the pie crust to remove the enzyme inhibitors and make the walnuts more easily digestible. I further suggest that you dehydrate them for 4 hours at 105 degrees. Then you can make a firm pie crust that will look like it's fresh from a bakery. Good luck, David " Patriotism means to stand by the country. It does not mean to stand by the president or any other public official save exactly to the degree in which he himself stands by the country. It is patriotic to support him insofar as he efficiently serves the country. It is unpatriotic not to oppose him to the exact extent that by inefficiency or otherwise he fails in his duty to stand by the country. " --Pres. Theodore Roosevelt, 1908 Impeach the Shrub! Regime change begins at home! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 You can dehydrate the crust a tad to keep it firm. A little flax seed will thicken the crust - or agar agar. Do you mind sharing the recipe, I am looking for one with a good taste. Thanks Jacki " chopkins2000 " <chopkins2000 " chopkins2000 " <chopkins2000 11/18/2004 12:23 PM Please respond to To: cc: (bcc: Jacqueline D. Rooths/CFO/HHQ/HUD) Subject: SWEET POTATO PIE Hello Everyone and Happy Thanksgiving, This is my first posting to the list. I have made a raw sweet potato pie before which was very good tastewise but I wasn't happy that the crust (brazil nuts, walnuts, dates and cinnamon)or pie didn't set. Does anyone have any advice on how to not present a runny pie? Thanks in advance for your help. Quote Link to comment Share on other sites More sharing options...
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