HomeAboutArchivesLegalContact

Raspberry Dream Pie  Print

This recipe appeared in Berry Good Pie! on 03 Aug 2009
 

Raspberry Dream Pie2 cups graham cracker crumbs (from about 2 packets of crackers)
2/3 cup pecans
1/3 cup vegetable, safflower or grape seed oil
4 cups fresh raspberries (option: substitute 2 cups with blackberries)
2 tablespoons lemon juice (from 1 lemon)
1 cup extra–firm silken tofu (one 12.3 oz box; I like MORI-NU brand)
1/2 cup brown rice syrup (I use LUNDBERG brand, available at Whole Foods)
1 teaspoon vanilla extract
Whipped cream (for optional topping)
 
Preheat oven to 350° F.

Process the graham cracker crumbs along with the pecans in a food processor until the nuts are about the same consistency as the cracker crumbs. Keep the processor running and slowly pour the oil (through the feed tube) into the processor bowl until the crumb–nut mixture absorbs it. Stop the processor and scrape the corners of the bowl to thoroughly mix the oil in.

Check the consistency of the mixture by squeezing a small amount of the mixture between your fingers. It should hold together like moist (not wet) sand. If it is too dry, mix in a little more oil. If it is too wet, mix in more graham cracker crumbs.

Press the mixture into a 10–inch pie dish. I use a smooth, round meat mallet to press the crumbs compactly into the bottom of the pie dish. This will prevent thick pie crust corners if done correctly. Use your fingers and thumb to press the side crust into an even thickness.

Bake the crust for 8–10 minutes (or until lightly–browned). Set it aside and leave the oven on.

Meanwhile, carefully rinse the fresh berries and set aside to dry on paper towels. Select about a cup of the nicest looking berries and reserve to garnish the top of the pie after it has baked and cooled.

Take the remaining 3 cups of berries and combine with the lemon juice in a medium bowl. Set aside.

Process the tofu, rice syrup and vanilla extract in a blender or food processor until smooth.

Scrape the tofu mixture into the bowl of berries and carefully fold in the mixture. Try not to squish the berries.

Spoon the filling into the baked crust and smooth it until the top is even.

Put the pie back into the oven and bake for another 7–10 minutes (until the filling just barely starts setting up).

Remove from the oven and allow the pie to cool to room temperature. Garnish the top of the pie with the reserved cup of fresh berries once it has cooled down.

Chill the pie in the fridge until serving time. Serve with a big dollop of whipped cream if desired.

Baker’s notes: You can substitute frozen berries for the 3 cups that get mixed into the filling if you come up short on fresh berries. Don’t use frozen berries for the garnish, though. I’ve also substituted golden syrup for the rice syrup with nice results. Either regular or low–fat tofu can be used. Just be sure it is extra–firm and silken for the creamiest results.

WI wine recommendation: A wine with sweetness pairs well with this dessert. Try a rosé sparkling wine or a “late harvest” wine. For something different, a late harvest Zinfandel could be very interesting.