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Seaweed Pie


In the 1980s, a certain company produced a commercial where two kids from Toronto gasp in shock when their grandfather announces that they will have seaweed pie for dessert. Well, for those of you who wondered what it was, Goldie Gillis’s recipe will clear things up. “We get this started before they go to the shore,” she says, “so it can be ready when they return.” The pie is essentially a blanc mange, a type of milk-based pudding set with the natural gelling agents found in the seaweed. Gillis also suggests pouring the blanc mange into moulds for individual servings.

Recipe courtesy of Goldie Gillis


  • 1 1/4 cup (310 ml) graham crumbs
  • 1/4 cup (60 ml) white sugar
  • 1/3 cup (75 ml) softened butter
Blanc mange filling:
  • 2/3 cup (150 ml) dry Irish moss
  • 4 cups (1 L) milk
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) vanilla


For the crumb crust:
  1. Mix the ingredients well together, making sure to achieve an even texture.
  2. Press into a greased pie plate and chill for at least 2 hours.
For the blanc mange:
  1. Soak the Irish moss in cold water for 15 minutes.
  2. Wash the Irish moss thoroughly then drain.
  3. In a pot, combine the milk and Irish moss and bring it all to a simmer.
  4. Allow the mixture to simmer for 20 minutes.
  5. Strain the liquid to remove any solids, and add the vanilla and sugar. Mix thoroughly to make sure the sugar has melted.
  6. Allow to cool slightly, for about 10 minutes.
To assemble:
  1. Remove the piecrust from the fridge.
  2. Pour the blanc mange over crumb crust and cool. Serve with fresh fruit in season.
This recipe was featured in the article Savoury seaweed recipes.  
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