Pineapple Cream Pie
A COOL dessert! A RAW dessert! A delicious, delectable, smooth, healthy dessert! WARNING!!! You might want to eat the WHOLE thing at one sitting...or so I'm told.
We are incorporating some raw items this year and this recipe is easy to create - great for the health conscious. If you ever tried to Google "raw desserts", you will find that approximately 50% of them are chocolate or fudge related because those recipes stay firm overnight. I found that using Agar Powder creating ice crystals overnight, so I went back to Xanthan Gum afterwards. You can cut the recipe but using "half" of the ingredients and it works just fine. To go directly to the Pineapple Cream Pie recipe, scroll to the bottom of the screen.
Servings: 16 (because you must make 2)
Prep Time: 10 Minutes
Cook Time: 1 Hour (to set)
Total Time: 1 Hour 15 Minutes
Equipment Needed: Measuring Utensils, Can Opener, Blender, Freezer, Cling Wrap
Ingredients:
2 Cups Cashews, Raw
1/3 Cup Maple Syrup
3 Cans Pineapple Juice, 6 oz each
1/2 Can Coconut Cream, Refrigerated
1/4 teaspoon Sea Salt OR Pink Himalayan Salt
1/2 teaspoon Turmeric, for color
2 teaspoons Xanthan Gum, for thickening (I tried Agar 1st)
2 Graham Cracker Crust
Directions:
1. Place all ingredients into blender and blend on HIGH until smooth.
2. Pour the mixture into the Graham Cracker Crust. Cover the pies with Saran Wrap then place pies into the freezer for 1-2 hours.
3. Serve Cold. Thaw for 15 Minutes before serving. Eat & Enjoy!
Pineapple Cream Pie
Servings: 16 (because you must make 2)
Prep Time: 10 Minutes
Cook Time: 1 Hour (to set)
Total Time: 1 Hour 15 Minutes
Equipment Needed: Measuring Utensils, Can Opener, Blender, Freezer
Ingredients:
2 Cups Cashews, Raw
1/3 Cup Maple Syrup
3 Cans Pineapple Juice, 6 oz each
1/2 Can Coconut Cream, Refrigerated
1/4 teaspoon Sea Salt OR Pink Himalayan Salt
1/2 teaspoon Turmeric, for color
2 teaspoons Xanthan Gum, for thickening (I tried Agar 1st)
2 Graham Cracker Crust
Directions:
1. Place all ingredients into blender and blend on HIGH until smooth.
2. Pour the mixture into the Graham Cracker Crust. Cover the pies with Saran Wrap then place pies into the freezer for 1-2 hours.
3. Serve Cold. Thaw for 15 Minutes before serving. Eat & Enjoy!
