Raw Mamey Sapote Pie!

The holidays are a’comin, and what says “Holiday” better than a big ole pie? Well, maybe some snow. Out in the jungle I have been playing around with more raw food, so I was extremely happy when my friend Gretchen showed up with a raw pie made from mamey sapote! I’ve written about mamey sapote before – it’s a large fruit with a super sweet inside that matches the texture and color of a cooked sweet potato. It’s high in zinc and vitamin C and extremely delicious, with a flavor profile that reminds me of a very ripe papaya. So, tastes sort of papapa-y, but with the texture of a sweet potato.



For everyone not located on an island, mamey sapotes can still be found in china town or other asian grocers. Gretchen’s recipe—which has a definitive pumpkin pie feeling–was passed on to her word-of-mouth style. You know, “a little of this, a little of that.” Gretchen added a few things to the recipe given her (like using tea instead of water! Clever girl). Then, she passed it on to me, and I made a few additions and voila! Don’t you love that? That’s how recipe sharing worked before Google was a thing. Anyway, I hope you enjoy, and may we all say thanks to Gretchen.

Raw Mamey Sapote Pie

Time: 10 minutes, plus time to chill in fridge.

What you will need:

For crust:

  • 1 cup pitted dates
  • 1 cup almonds
  • 1 tsp orange zest
  • 2 – 4 tablespoons of water or brewed chai tea.

For pie:

  • 1 large, very ripe mamey sapote.
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons coconut cream or coconut manna
  • 1.5 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1/8 tsp salt
  • shredded coconut for getting’ fancy at the end

To make
Step one: Put all of the crust ingredients, except the water/tea, in a food processor and pulse several times. The mixture should be quite crumbly. Scrape down the sides and dd the liquid 1 tablespoon at a time, pulsing in between, until the consistency is semi-moist and malleable. (If you roll a little bit into a ball, does it stick or crumble?)

Step two: Plop your crust into a pie pan and using a fork or spatula, spread it evenly over the surface and up the sides. Try and keep the thickness as even as possible. Once you’re satisfied, pop it in the freezer to firm up for a few and move on to your filling. It should not be in the freezer for more than 10 minutes, so if you’re going to be waiting until later to make the filling, then just pop it into the fridge.

Crust 2

Crust 1

Step three: Give your food processor a quick rinse and add all of the filling ingredients. Let ‘er rip until you have a creamy, smooth filling. Taste it and adjust any seasonings to your liking.

Step four: Remove your crust from the fridge, and pour your filling in. Using a spatula or spreader, smooth it evenly throughout. Sprinkle on some shredded coconut for effect. Put your pie in the fridge for one hour, or until serving. When I make this recipe, it never lasts more than 24 hours, so I can’t tell you about the longevity of the thing, but my guess is it won’t be around long enough for you to find out, either.


Final pie

About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.

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