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Tapioca pie with chewy crust

Difficulty: Hard

8

Servings

20

Preparation (min)

35

Total (min)

Ingredients

CHEWY CRUST

  • For a 23-cm (9-in.) Pyrex pie plate
  • 200 g (1 cup) toasted sunflower seeds
  • 100 g (1/2 cup) toasted pumpkin seeds
  • 90 g (1/2 cup) dried cranberries
  • 90 g (1/2 cup) pitted prunes
  • 90 g (1/2 cup) dried golden raisins
  • 1 tbsp. water, if necessary

 

TAPIOCA FILLING

  • 700 ml (2 3/4 cups) unsweetened plain almond milk
  • 3 tbsp. minute tapioca
  • 2 eggs
  • 1 pinch sea salt
  • 60 ml (1/4 cup) cane sugar
  • 1 vanilla bean, split lengthwise, or 2 tsp. natural vanilla extract
  • 300 g (1 1/2 cups) halved green grapes

Preparation

CHEWY CRUST

  • In a skillet over medium-high heat, toast the seeds for 5 to 10 minutes, stirring constantly with a spoon.
  • Place all ingredients in a food processor and grind to a paste.
  • If a paste does not form, add a small amount of water.
  • Using your fingers, spread the paste in the pie plate.
  • Refrigerate until the crust stiffens, about 30 minutes.

 

TAPIOCA FILLING

  • Place all ingredients except the grapes in a saucepan.
  • Whisk until combined.
  • Let stand for 5 minutes.
  • Bring to a boil and simmer for 2 minutes, stirring constantly.
  • Remove from the heat.
  • Remove the vanilla bean and scrape out the seeds with the tip of a knife. Return the seeds to the tapioca mixture and mix well.
  • Pour the mixture into a bowl and let cool for about 20 minutes.
  • Pour into the pie shell and refrigerate for at least 2 hours, until the filling sets.
  • Garnish with the halved grapes.

 

CHEF’S NOTE

"Since the crust is not baked, it will remain sticky; you will not be able to remove the entire pie from the dish. Remove slices one at a time".

Photos : Tango [Vitalité Québec] JANUARY 2011

Recipe: Josée Fiset

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