Mango Cream Pie
1/2 cup pine nuts
1 cup water
1 pinch salt
3/4 cup brown rice syrup
1/4 cup light agave nectar syrup (if the mangos are not that sweet, could need more sweetener)
1 tablespoon agar flakes
1 tablespoon tapioca flour
3 tablespoons water
1 1/2 pounds fresh mango, finely chopped (about one an a half mangos - when finely chopped, will be about 2 1/2 cups - use other mango half below as garnish)
1 tablespoon lemon juice (from half of a lemon)
1/2 pound fresh mango, sliced (about half of one mango)
1 teaspoon lemon zest (from half of a lemon)
Because this filling does not get baked at all, you will need a completely prepared pie crust. So if you want to use a pie crust that needs to be baked such as the "Non-Gluten Pie Crust" (see recipe), then completely bake it before putting this filling into it. If you are using a crust that does not need to be baked such as the "Dried Fruit and Nut Pie Crust" (see recipe), then you can add the filling immediately.
Blend pine nuts, water, and salt to make a thick, smooth nut milk/cream. Add sweeteners and blend again. Pour into a sauce pan, and sprinkle agar on top. Let sit 3 minutes. Gently heat mixture on low, stirring often. Mix tapioca flour and water separately, and then add it to the nut milk mixture (after the nut milk mixture is hot). Cook on medium heat until thick. While the nut cream is being prepared, cut the 1.5 pounds of fresh mango in to very small chunks (as small as you can make them). The mango fiber ("strings/threads") that run through mango do not puree well. Therefore, by cutting the mango into very small chunks, many of the "strings/threads" are cut. If these are not cut, the resulting texture of the cream filling is a bit strange due to these "strings/threads". Put diced mango and lemon juice into a food processor and process until smooth. Add the nut milk mixture, and process again. Pour mixture into a cooled-completely prepared pie crust.
Garnish pie with mango slices and lemon zest. Refrigerate (uncovered) until firm. It probably will take overnight to firm up, but depending on the exact consistency of the filling, it could be firm in 4 hours.
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).
- "Papaya Cream Pie" - Use papayas in place of the mangos.