Help! KeyLime Pie Turns Brown!!!!!

[Pink Halo]

I made my keylime pie the other day, because it is made with avocado,
i was not able to keep it looking vibrant green..it turns dark, yucky green on me!!! i guess i need to make and serve that same day....RIGHT????

[Sheryl]

That, or drizzle lots of extra lime juice on the top to keep it from oxidizing. I made the one from Raw Food Real World (wow!!) and it seemed to last at least a day (that's as long as it was left alone!). It had ALOT of lime zest and juice in it though.

Cheers,
Sheryl

[ChristineG]

I made this yesterday, too and it was brown from the start. I am assuming because of the 2c of dates in it. I didn't think there was anything I could do about it. Was yours brown from the start? I'm assuming you mean Alissa's recipe.

Also, as a teensy hijack, here...when it says 3 whole limes, are you supposed to just cut up three entire limes, skin and all and toss them in? We all found the filling pretty bitter and I think next time, I'll juice them and add a little of the zest.

[Sheryl]

I used light agave not dates... that would explain my colour difference. Mine used many lines. I grated the zest off, then juiced them as well. The rest was not used. Sorry I haven't looked at Alissa's recipe.

Cheers,
Sheryl

[Pink Halo]

I actually made this recipe from Raw Food Real World....i put a ton of lime juice and zest...i think i just have to make and serve that day...i must say, that it was one of the yummiest things i have ever eaten!!! the macadamia
nut crust was heaven!!!!! you would never ever know that the filling was avocado!!! i used agave not date to sweeten..and stevia powder, which the recipe calls for. The book is sooooo wonderful too...

[Sheryl]

Raw Food Real World is the one I made too - it was divine! I didn't use stevia powder.. just a little more agave.

Sheryl

[Sharon in Colorado]

I have a little secret I will share with you.

It is called vitamin C crystals. All it is is absorbic acid, the powder form of vitamin C. You just add a tiny bit to anything that could turn brown if left out, and it is a preservative.

I have used it in small amounts mixed with cold water, that I toss with apples, and the apples stay light.

This can also be done with enough lemon juice, however if your recipe uses too much liquid it might turn runny, so that is why a pinch of vitamin C crystals always does the trick.

It probably is not raw though.

[Pink Halo]

thanks for the tip....everyone should make this key lime pie!! it is pure heaven on earth!1

[trinity082482]

I made the keylime pie from the raw table and I had one piece and hated it. Bleck! My bf was mad and said .. your going to throw it out because you don't like it? What did you spend making it like $20? :eek:
Well I didn't see him eating it.
I gave it my all but it looked NOTHING like the picture. Its a dark green and it just didn't taste too nice. :cool:
Oh well :o

http://i30.photobucket.com/albums/c349/MysticWitch25/rawpie.jpg

[Veganforlife]

I have a little secret I will share with you.

It is called vitamin C crystals. All it is is absorbic acid, the powder form of vitamin C. You just add a tiny bit to anything that could turn brown if left out, and it is a preservative.

I have used it in small amounts mixed with cold water, that I toss with apples, and the apples stay light.

This can also be done with enough lemon juice, however if your recipe uses too much liquid it might turn runny, so that is why a pinch of vitamin C crystals always does the trick.

It probably is not raw though.

Okay, if you make it w/enough lemon, why couldn't you use psyllium to bind it all together?