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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Chocolate Pie with Nut Crust
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Chocolate Pie with Nut Crust  This thread currently has 1,765 views. Print Print Thread
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Drea
Monday, November 18, 2013, 6:48pm Report to Moderator Report to Moderator

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Quoted from Jane
I make nut crusts often out of ground up pecans.  I just "butter" the pie plate with ghee and grind the pecans in a magic bullet and if necessary (depends on the nuts) add a very small amount of turbinado sugar.


Jane, is this a no-bake crust? The chocolate pudding might lend itself better to a more "crusty" crust...


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Jane
Monday, November 18, 2013, 7:21pm Report to Moderator Report to Moderator

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I don't know Drea.  I've used it for both pecan and pumpkin pies and I kind of like the fact that the longer the pie sits around the moister and more delicious the crust gets.  My baking skills are pretty basic.  
My sons love the pie though.  In fact my younger son asks for it often so it does taste good.  I just use the ground up pecans, a bit or turbinado sugar (really just a pinch) and the ghee.  For the filling, I use the recipe on the organic pumpkin (either canned or in a box now) and add a little vanilla.  I decorate the top with a few pecans.
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yaeli
Thursday, November 21, 2013, 7:54am Report to Moderator Report to Moderator

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Quoted from ruthiegirl
You had dairy Friday night dinners growing up?

Avocado has a unique  texture when mashed. I don't think you can replace it so easily with other ingredients; I think you'd need a completely new recipe.

BTW, I've made chocolate pudding with almond milk and rice flour in place of the dairy milk and corn starch.
Yes we did, alway milchig. In my family we never ate meat or chicken in the evenings, not even in Shabbat evenings, except once a year: in Seder Pesach.

Thanks for your reply! Good for you on the non-dairy chocolate pudding!


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ruthiegirl
Thursday, November 21, 2013, 1:34pm Report to Moderator Report to Moderator

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Friday night was always the one time we had chicken during the week, back when I thought it was healthier to eat less meat.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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deblynn3
Thursday, November 21, 2013, 3:37pm Report to Moderator Report to Moderator

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didn't read all posts, but if the crust won't hold together, mix the ghee, nut meal, and a few dates or figs using a food processer or blinder. Also might need to sit in the refrigeration for a couple of hours before adding filling


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prunella
Friday, November 22, 2013, 1:36am Report to Moderator Report to Moderator

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I am intrigued. Would eggwhite bind it together and add crispiness?
Also, how powdery do you make the pecans?  




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Xuxuzinha
Thursday, November 28, 2013, 1:18pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
BTW, I've made chocolate pudding with almond milk and rice flour in place of the dairy milk and corn starch.



Please do share the recipe!!!!

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ruthiegirl
Tuesday, December 3, 2013, 2:18pm Report to Moderator Report to Moderator

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I don't really have the recipe anymore, as it's been years since I made it. I basically took a recipe for chocolate pudding, substituting almond milk for the dairy milk it called for, and rice flour for the cornstarch (using twice as much flour as it called for starch.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Xuxuzinha
Tuesday, December 3, 2013, 2:50pm Report to Moderator Report to Moderator

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So that's the secret with rice flour, I never understood why my gravy wouldn't thicken up
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ruthiegirl
Tuesday, December 3, 2013, 3:18pm Report to Moderator Report to Moderator

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That's the trick with ANY flour. I first read that advice in regards to "all purpose flour"- how to thicken a gravy if you're out of corn starch but have flour or vice versa. And I've since found that rice flour and wheat flour work in a 1:1 ratio when thickening liquids (rice flour is MUCH more delicate in baked goods and requires some extra care with doughs and batters.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Spring
Tuesday, December 3, 2013, 6:25pm Report to Moderator Report to Moderator

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With all those walnuts, maybe the person was trying to raise the pH.


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san j
Wednesday, December 4, 2013, 1:56am Report to Moderator Report to Moderator

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Chocolate Pudding Pie.
Chocoloate Cream Pie.

Didn't quite know what to make of "Chocolate Pie" - is that a regional thing?


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Drea
Wednesday, December 4, 2013, 3:55am Report to Moderator Report to Moderator

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Quoted from san j
Chocolate Pudding Pie.
Chocoloate Cream Pie.

Didn't quite know what to make of "Chocolate Pie" - is that a regional thing?


That's just how the recipe was listed on the Natural Grocer's 2013 Calendar for December...

The second time I made it, using WAY less sweetener, it was much better...though I still would like to perfect the "crust".


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cat2
Wednesday, December 4, 2013, 6:11pm Report to Moderator Report to Moderator

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Quoted from Dianne
Ghee or rice bran oil. Rice bran oil does not have a strong flavour, rather a neutral flavour.  


I recently discovered rice bran oil for frying and it's lovely, a good find, as you say mild and I don't find any specific taste - which I do with sunflower and rapeseed oils (avoids for me anyway!).

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