Happy Pi Day!

Happy what day?

Happy Pi Day!

“Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “π”)
is the symbol used in mathematics to represent a constant — the ratio
of the circumference of a circle to its diameter — which is
approximately 3.14159.” from www.piday.org

So, today is Pi Day, and in celebration, I give you a collection of raw pie recipes, because any excuse for pie – or pi – is a good one!

 Banana Cream Pie
serves 4 ~ $1.04 per serving

  
crust
  • 3/4 cup almonds ($1.00)
  • 3/4 cup dates ($1.00)
  • 4 tablespoons cocoa powder ($.40)

filling

  • 1/4 cup macadamia nuts ($.75)
  • 1/4 cup water
  • 1 tablespoon lemon juice ($.10)
  • 2 bananas ($.40)
  • pinch salt
topping
  • 1/2 banana, sliced ($.10)
  • a couple tablespoons pistachios, chopped ($.10)
  • pomegranate seeds ($.30)
This is a really simple pie that looks like more work went into it than actually did.
Make the crusts first. In a food processor fitted with an “S” blade,
process the almonds until they’ve been ground up fairly fine. Add the
dates and cocoa or cacao powder and process another minute or two until
the mix starts sticking together when pressed. Press into the bottom and
up the sides of one 6 inch tart pan, or use a couple smaller ones like I
did. Pop into the freezer for a few minutes to set.
In a small, bullet type blender, puree the water, macadamia nuts, and
lemon juice until very creamy. This takes a few minutes. Add the bananas
and continue processing until very smooth. Once smooth, also put in the
freezer to cool for about a half hour. This thickens it up quite a bit.
When ready to assemble, just scoop the macadamia nut and banana mixture
into the tart shell, top with some banana slices, pistachio nuts, and
pomegranate seeds.

nutritional information:       calories: 381      fat: 22 gr      carbs: 47 gr      protein: 10 gr

 Plum Pie
serves 3 ~ $2.47 per serving


  • 1/2 cup walnuts ($1.00)
  • 1/2 cup raisins ($.85)
  • 3 plums, sliced thinly ($3.00)
  • 3 tablespoons coconut butter ($1.65) 
  • 2 tablespoons coconut nectar ($.40)
  • banana ice cream ($.50)
  • blackberry puree
In
a food processor fitted with an “S” blade, process the walnuts and
raisins until the mixture begins sticking together. Press into a plate,
pie plate, or tart pans and chill for several minutes.
In
the food processor, again with the “S” blade, process one plum, the
coconut butter, and the coconut nectar. When pureed, spread over the pie
crust. Place the plum slices on top. 
This goes really well with a bit of banana ice cream and a bit of blackberry puree.
nutritional information:       calories: 396      fat: 19 gr      carbs: 60 gr      protein: 6 gr

Caramel Apple Pie
serves 6 ~ $1.60 per serving

ingredients

crust
  • 1 cup walnuts ($3.00)
  • 1 cup raisins ($1.00)
filling
  • 5 apples ($3.00)
  • 1/2 cup raisins ($.50)
  • 4 tablespoons agave ($.40)
  • 4 tablespoons lemon juice ($.40)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice ($.10)
caramel
  • 4 tablespoons almond butter ($.80)
  • 2 tablespoons agave ($.40)
  • 2 tablespoons olive oil ($.20)
  • 4 tablespoons water
  • Peel and slice the apples into pieces
    about 1/8 in thick. 
  • In a lidded container (I used a zip lock box),
    toss the apples and 1/2 cup raisins with the agave, lemon juice,
    cinnamon, and pumpkin pie spice until well coated. 
  • Spread out on a lined
    dehydrator sheet and dry for about 2 hours, stirring once or twice.
    This isn’t meant to dry the apples, but to soften them and let the
    flavor intensify.
  • In a food processor fitted with
    the “S” blade, process the walnuts and one cup raisins until the mix
    starts to stick together. This takes a couple minutes. 
  • Press the mix
    into the bottom and 2 inches up the sides of an 8 inch spring form pan.
    Put in the freezer for a half hour to firm. 
  • In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.
  • Spoon the apple mixture from the
    dehydrator into the chilled pie crust and pour the caramel evenly on
    top.
  • Chill for at least 2 hours before serving.  

nutritional information:      calories: 462      fat: 24 gr      carbs: 64 gr      protein: 6 gr
 
For extra creamy
goodness, serve with a scoop of vanilla banana ice cream.

Pecan Pie
serves 2 ~ $1.45 per serving
  • 1/4 cup walnuts ($.50)
  • 1/2 cup raisins ($.50)
  • 6 dates, soaked ($1.20)
  • 1/4 cup pecans ($.70)
  • pinch salt
In
a food processor with an “S” blade, process the walnuts and raisins
until they are crumbly and stick together. Press into a small tart plate
(the one I used is 5 inches diameter) and chill. Then in the food
processor again, puree the dates with a tiny bit of the soak water until
they form a gooey paste. Spread into the crust and top with pecans.
The amounts can be easily increased to make a larger pie for a more conventional sized dessert. 
nutritional information:      calories: 349      fat: 22 gr      carbs: 39      protein: 5 
Chess Pie
Serves 8 ~ $1.73 per serving




 crust
  • 1 cup almonds
    ($2.50)
  • 1 cup dates ($2.00)
  • pinch salt

filling

  • 2 cups almonds,
    soaked and blanched ($5.00)
  • 1/4 cup water, or
    more for blending as needed
  • 1 cup dates, soaked
    ($2.00) 
  •  4 tablespoons agave
    ($.80) 
  • 1/2 cup cacao powder
    ($1.60)
  • pinch salt  

Chess Pie is a southern tradition(and is the famous chocolate pie served
at the end of the movie, The Help!). This is one of my favorite pie
recipes and is from my Spring Raw eBook (available over there to the
left) and I’ll definitely be making it for the holidays.


In a food processor fitted with an “S” blade, process the almonds until they are coarsely
ground. Add in the dates and salt and process until the mixture become sticky.
It will be very crumbly, but will also stick to itself when squeezed. Spread the mix in the
bottom and up the sides of an eight inch pie plate.

Again,
in a food processor fitted with an “S” blade, process the almonds with a little
water until very smooth. Add the dates, and continue processing until smooth
and creamy. Add in the agave, cacao powder and process until everything is
smooth and incorporated.
Pour
the filling into the crust and smooth the top. Store, covered, in the freezer
until a half hour before you’re ready to serve.

nutritional
information:      calories: 345      fat: 19 gr      carb: 39 gr      protein: 3 gr

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5 Responses

  1. Elizabeth says:

    Beautiful as always Lisa…drooling
    Peace and Raw Health,
    Elizabeth

  2. Love the PI-thing here!! All of the pics looks super delicious. Have to try them SOON!

  3. Kat says:

    Wow, all if these look amazing! Not only your recipes, but your photography skills are mind-blowing. Beautiful! And viewing all of these before breakfast…now I want a pie for breakfast

  4. I made the banana cream pie tonight! Delicious! Thanks for sharing.

  5. Caramel sauce on an apple pie! What as brilliant idea! Thank you!

    Of course; all those pies looks delightfull!

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