Mile High Raspberry Pie

Crust

  2½ cups pecans, pre-soaked

  11 pitted medjool dates

  2 teaspoons vanilla

Filling

  2 cups frozen raspberries

  2 egg whites

  1 teaspoon vanilla

  10 medjool dates

  1 cup raw cream

  ¼ teaspoon powdered stevia*

For the crust process pecans and dates through a juicer using the solid screen.  Add the vanilla.  Press the mixture into a 9-inch pie pan.  Dehydrate the crust for 1 hour at 105 degrees.

To make the filling combine the raspberries (partially thawed), egg whites and vanilla in a large mixing bowl. Beat at high-speed 15 minutes until thick and voluminous (can not use a blender or a food processor for this as it will not gain the volume that it does with a mixer).

Next process the dates through a juicer using the solid screen and slowly add them to the raspberry mixture.

Whip the cream with the stevia and fold into the raspberry mixture. Scoop the filling into the pie shell and refrigerate, freeze or serve immediately.

Makes 1 pie

* Every brand of stevia has a different level of sweetness so you will need to test it first to really know how much to add. When you have the correct proportion you should not be able to taste the stevia, it should just increase the sweetness of other sweeteners so you don't have to add as much of them.

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