RASPBERRY CREAM PIE - RAW, VEGAN & ORGANIC
I wish I could say it is my own creation, but I can't. I must give all the credit to Christel, a fellow admirer of Sarah Shilhavy @ Free Coconut Recipes. I have adjusted the recipe so that it meets the requirements of the Maximized Living Advanced Plan - using liquid stevia instead of honey, for instance; and I should also mention that the original recipe was for STRAWBERRY CREAM PIE, and I changed that, too. This was to meet the requirements of Dr. Cliff, who does not eat strawberries, so if you are so inclined, feel free to switch out the berries. Just make SURE the berries are organic. Conventionally grown berries are loaded with pesticides. Just don't eat them.
I am including a link to Sarah Shilhavy's website, so you can watch her prepare this recipe, all in a high speed blender, in less than 5 minutes. Just be sure to use the "Maximized" ingredients below.
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Enjoy!
Preparation time: 5 minutes
Servings: 8 servings
Crust:
- 3/4 cup crushed raw pecans or walnuts
- 1/4 cup dried unsweetened shredded coconut
Filling:
- 2 cups fresh raspberries (or strawberries)
- 1 cup raw organic cashews
- 2 tablespoons vanilla extract
- 1 to 2 droppers full of liquid stevia (to taste)
- 1 pinch salt
- 1 cup coconut oil, melted
Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.
Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.
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