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Metamorphosis

Chocolate Creme Pie

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10 Comments
by
RawKnitster
on 08-19-2009 at 03:03 AM (1475 Views)


How many more times am I going to say this is the most fabulous raw dessert ever? This may be the last time. I can't imagine anything, raw or not, being better than this pie.

It is a recipe from Cafe Gratitude (found here). I made it just like GlimR did only I used a 9" pie plate and substituted almond milk for hazelnut milk, and added a handful of dried shredded coconut into the crust.

Knowing I was going to be eating this tonight I had small, lean meals today. Melon with mint for breakfast, Skin-saver salad for lunch, green smoothie of coconut water, soaked gojis, kale, and lots of green food powders for an early dinner followed by one each of the chocolate macaroons and turtle truffles I made yesterday (scratch those recipes as not worthy), then later ate some cherries and 2 peaches. This evening I finally cut the pie. My husband and I each had a big piece. Then I had another half slice.

The Irish moss had to be soaked for 24 hours and then weighed for the recipe. Since it was the first time I have used Irish Moss I had no idea how much to soak and soaked too much. I have enough left to make at least 3 more pies and it only lasts a week after being soaked. Not sure what kind of pie will be next. I'm thinking Coconut, Lemon, or Key Lime, but that would be dangerous to have around the house. On second thought I think I will make a double batch of the chocolate pie in my big springform pan and invite a dozen friends and family over to have a piece on Sunday night.

The rest of the bag of Irish moss is going deep into the back of the cupboard only to see the light of day on special occasions.
Attached Thumbnails Attached Thumbnails Click image for larger version Name: Chocolate Creme Pie whole.jpg‎ Views: 77 Size: 85.0 KB ID: 8671   Click image for larger version Name: Chocolate Creme Pie.jpg‎ Views: 67 Size: 97.6 KB ID: 8672  

Updated 08-24-2009 at 10:48 PM by RawKnitster (pic was missing)

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Comments

  1. snoops's Avatar
    Looks fabulous. So I see you needed 1 1/4 oz irish moss. How much dry does that mean. I would have no idea and would probably put the whole container in to soak. It really swells a lot though I guess. Can you give me an estimate of how much dry you used to get 1 1/4 ounce soaked. Thanks. I'm dying to try it in something!!
  2. RawKnitster's Avatar
    Hi snoops! Now that I look at the recipe again I'm not sure I did it right. I'm wondering if it should have been weighed before it was soaked..???

    While I'm seeking the answer to that here is the answer to your question which may be wrong, but it does relate to this pie in the picture.

    Here are before and after soaking pics. On the right is the wet moss that weighs 1 1/4 oz. (about 1 1/2 cups) On the left is dry pieces of approx the same size (about 3/4 cup). The moss doubles in size when soaked for 24 hours.



    The quantity I used made a nice texture for a pie, but it was not firm like the pie I used to buy at the raw store, and I don't think it is firm enough to hold up like a cheesecake.

    I'm so glad you asked the question or I may never have realized I might have got it wrong. I definitely need to do more experimenting using different quantities.

    I was told to rinse it, soak for 30 minutes, repeat that cycle 2-3 times to make sure it was clean, then put it in a clean jar at least twice its size, fill the jar with filtered water, put the lid on and let it soak in the fridge for 24 hours, then drain it. Do NOT leave in water more than 24 hours. Do NOT RINSE after soaking.
    Updated 08-19-2009 at 01:00 PM by RawKnitster
  3. RawKnitster's Avatar
    Okay, apparently I did it correctly. I just found this in a thread posted by JoyceH. She makes fabulous desserts.

    "According to the instructions in the Sweet Gratitude book, the weight is after soaking. I have a nice digital kitchen scale that I use. The instructions also say to dry off any excess water from soaking and measure again to make sure you have the correct amount. "

    Here is a link to another thread I found on it. http://www.rawfoodtalk.com/showthread.php?t=37577

    (And No, I did not find these items using the banana search, I used google.com Advanced Search with the words "Irish Moss" and domain name rawfoodtalk.com)
    Updated 08-19-2009 at 01:45 PM by RawKnitster
  4. snoops's Avatar
    Thanks for all that info - my moss is red!! Have you seen different colors? I would think it will make a difference to the final product.
  5. GlimR's Avatar
    Your pie looks great! You can make one and keep it in the freezer too...I serve it from the freezer and let the slices thaw for a little while. I have used the moss after it being soaked for up to several weeks and it still worked great. This is by far my fav. raw dessert!!
  6. RawKnitster's Avatar
    snoops, here is a link better, bigger picture.

    http://i305.photobucket.com/albums/n...hMossinbag.jpg
  7. RawKnitster's Avatar
    Thanks, GlimR. Having a pie in the freezer would be ideal. Imagine me pulling that out to impress guests. I LOVE IT!

    I found an easy way to use up 1/2 cup of the soaked moss. I'm going to make Matthew Kenney's Silken Tofu, then use that to make his Tofu Scrambler. Hope it is as good as it looks.
  8. contessa20's Avatar


    Oh my stars, that pie looks so good I want to BATHE in it.
  9. Jenifae's Avatar
    OMG - this looks Divine! I'm going to try this one. Thank you so much for sharing.
  10. StarFire's Avatar




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