Tapioca pie with chewy crust

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

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