As I may or may not have mentioned, I am doing a raw foods workshop next Friday! I am excited and nervous. I've been preparing what I'm going to teach and what I'm going to say, and as part of my prep, I've been practicing making certain recipes.
Well, I knew I definitely wanted to teach my raw orange cream pie so I pulled up the recipe from my blog and it was not good. Like, at all. I think I posted the recipe around the time when I was first dabbling with raw desserts and didn't know a whole lot (obviously). I mean, the pie, made from the first recipe had a too-salty, oily crust (blegh!) and an orange "cream" that tasted like faintly orange-flavored cashew puree.
This new and revised recipe is AMAZING. I fully endorse it and encourage you to make it. It gets me total seal of approval. I used a 9" glass pie dish but feel free to halve the recipe and use two smaller 5" quiche dishes.
Raw Orange Cream Pie
- 2 c. raw walnuts
- 1 T. agave nectar
- 2 tsp. liquid coconut oil*
- 1 tsp. pure vanilla extract
- 1/4 tsp. sea salt
*Note: To convert solid coconut oil to liquid form, simply place jar of coconut oil in a bowl of warm water for a few minutes.
Orange Cream Filling
- 2 c. raw cashews, soaked 2-3 hours or overnight (I was impatient and only let mine soak for two hours or so and the cream still turned out great!)
- 2 medium-large orange, juiced and zested
- 1/4 c. agave nectar
- 1/2 tsp. vanilla extract
1. Combine crust ingredients in a food processor. Mixture is done when you can pinch it between your fingers and it sticks, about 20 pulses or so. When you press mixture into pan and freeze/refrigerate it, the crust will firm up.
2. Press crust mixture into a greased 9" glass pie dish (I grease mine with coconut oil, using a paper towel to wipe the sides and bottom).
3. Place pan in freezer to firm up while you create cream filling.
4. Blend filling ingredients together in a high speed blender* until well combined.
5. Remove crust from freezer and pour mixture into crust shells. Return pie to freezer to allow it to firm up, about 45 minutes-1 hour (but longer won't hurt!).
6. When ready to eat, remove pie from freezer and allow to sit at room temperature for 45 minutes or so. Leftover pie can be stored, covered, in the fridge for two weeks or frozen, for up to two months.