made my first raw pie and wel....?????

I have not logged in ,in such a longtime…still eating raw but have not had time. Well…I made my first ever raw pie ….it was a strawberry pie with “frosting” everyone LOVED it however it was a bit thin. I was wondering if anyone has tried something as a thickening ingredient? I love simple foods though and stay away from bannanas. Any thought?

PS I want to make a lemon blueberry pie this coming weekend any suggestions would be most appreciated,thank-you!


  • geniusrawmodel23geniusrawmodel23 Raw Newbie

    Psyllium is a good thickener. Raw pies are awsesome!

  • i know that irish moss can be used as a thickener. i have not tried it yet myself, but i would really love to hear from someone on here who has used it for raw pies! mine also tend to sort of ‘sink’ as they approach room temperature.

  • WinonaWinona Raw Newbie

    agar is an excellent thickener! be sure to use it properly – look it up online. Agar is used in Sergei Boutenko’s book fresh as the thickener for pies. glad you’re back!!

  • rachel_akikorachel_akiko Raw Newbie

    flax, avocadoes, nuts? that’s all I can think of.

  • Agar-agar would definitely work. You could also try adding a bit of coconut oil into the filling and then let it harden in the frige, although I am not sure how it would taste with the lemon essense. Have you ever used chia seeds? These may also be an option. Best of luck!

  • Thank-you to all who responded…..I am on a raw pie marathon trying new things to add, been raw for a while now just needed to try out some pies : ). I will try agar and def. the chia seeds…I keep forgetting to see if they have the seeds at my favorite local health store. My next pie is a lemon blueberry…if all works well I will post!

    Irish moss????????What’s that?

  • See if this link works……

    There are many pie/cake recipes on that blog. I actually just made my first raw cake and it was awesome. Blueberry whitechocolate cheesecake.

    Here’s the recipe

    Bliss-full Blueberry Cheesecake

    Makes one 7 ” cheesecake

    Crust: 1/2 cup brazil nuts 1/4 cup almonds 1/4 cup shredded coconut 1 tablespoon cacao or carob powder 1 teaspoon vanilla extract Pinch of salt 2 medjhool dates 1 teaspoon agave nectar

    Process first 7 ingredients in a food processor until fine. Add agave and process some more until the mixture just starts to stick together. Press into the bottom of the springform pan.

    Filling: 2 cups fresh or frozen blueberries (thawed) 1 cup dry cashews, finely ground 5 tbsp melted coconut butter 2 tbsp melted cacao butter 1/4 cup honey or agave nectar (I used both) 1 tablespoon lemon juice 1/8 teaspoon salt

    Blend all ingredients in a high speed blender until completely smooth. Pour the filling over the crust and chill or freeze until ready to serve.

    Carmella’s Note: If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.

    Blueberry Sauce: 1 cup blueberries, fresh or frozen Agave nectar to taste

    If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and blueberries.

    Irish Moss I get from and I make mock cheeses and use it in nut milks and actually put it in the blueberry sauce for the cake.

    Hope some of this helped. :)

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