Ultimate Pi Day

Did you guys know that this past Saturday was ULTIMATE Pi Day!

3.14.15 

So, obviously, I made a Pi(e)! 

I was so excited to try out some flour mixtures to create my pie crust. I did a little research to find the best dry ingredients to wet ingredients ratio. Then, of course, I had to decide what to put into the pie. 

Marc isn't a big fruit pie fan. He's a texture freak, and hates eating chunks of things (like a pie). So, for him, I made a "Grasshopper Pie". 

I was a tad nervous about this pie. Mostly because I completely made it up. And it was the first pie I have ever made from scratch. 

But because I am fabulous, it turned out pretty darn amazing. Here's what I did.

Crust

*1 1/2 C Blanched Almond Flour 

*1/2 C Coconut Flour

*1/4 C Grass Fed Butter

*1/4 Organic Spectrum Shortening 

*2 Eggs

*2 T Ice Cold Water

*2 T Vodka 

To make the crust, begin by combining dry ingredients in a large bowl. Then cut in the fats. Do this unit the flour resembles pea-sized balls. Then, add in the eggs, scrambled, as well as your liquid ingredients. Combine with hands so that you don't over mix. Wrap this in plastic wrap and refrigerate for at least 20 minutes (this makes the dough easier to roll out). 

Pre-heat oven to 400. Roll out dough so that it's about 12 inches in diameter. Lay over pie pan, and press in to form a crust. Mine started to tear, so I just pressed it in firmly, and added extra crust where it was thin in the middle. Prick bottom of crust with fork several times. Bake for 10 minutes until golden brown. 

*Side note: I did think my crust was a little "biscuit-y" tasting, so next time I may add a T of coconut palm sugar. 

Now on to the filling. This Grasshopper Pie was made by combining an Avocado Mousse bottom layer, with a Peppermint "Whipped Cream" top layer.

Avocado Mousse

*2-3 RIPE Avocados (Having them be a tad soft is VERY important. Mine weren't quite ripe enough, so it wasn't as fluffy as it could have been.)

*1/3 C of Cacao powder 

*1 t Vanilla

*1/3 C Almond Milk (I used Dark Chocolate Almond Milk)

(I also added about 2T of Chocolate Casein Protein Powder, but that is optional) 

Scoop into pie crust, and refrigerate. 

Peppermint Whipped Cream

The trick to this is to refrigerate your cans of coconut milk overnight!

*2 Cans of Unsweetened Full-Fat Coconut Milk 

*1 T Pure Maple Syrup 

*1 t Vanilla

*6-8 drops of Peppermint Essential Oils 

Drain most of the coconut water from the bottom of the can, only leaving a little to moisten the cream. Add both cans to a large bowl, and whip with electric hand mixer, or standing mixer, for about 3 minutes until slightly fluffy. Add the rest of your sweeteners, and whip again, until your cream forms solid white peaks (like egg whites). 

Spoon on top of your Avocado Mousse. Garnish with Enjoy life Chocolate Chips. Refrigerate until ready to serve! 

Oink, oink! Haylea.