Best Vivians Raw Pie Recipes

VIVIAN'S RAW PIE

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 :-).

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

RAW CHERRY PIE WITH MACADAMIA CRUST

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!

RAW PUMPKIN PIE

Steps:

• FOR THE PIE:.
• Blend the pumpkin in a food processor with the S blade until relatively smooth.
• Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
• Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
• Drain the apricots. Save the water or drink it, its full of goodies.
• After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
• Set aside.
• FOR THE CRUST:.
• Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
• Press into a glass 10" pie plate.
• Pour filling into crust and serve warm or chilled.

RAW CHOCOLATE-SPIRULINA PIE

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.

RAW APPLE PIE

Steps:

• Soak raisins in distilled water.
• Using food processor, combine crust ingredients; press into pie pan.
• Place all filling ingredients (including water and raisins) into food processor, and pulse until a medium coarseness is achieved.
• Place filling into pie crust, sprinkle with coconut if desired, chill and serve.