Wednesday, July 4, 2012

Refreshing Strawberry Pie

This pie is nothing short of amazing!  My mom found the recipe for this from the Engine 2 cookbook...and of course, as soon as I started making it (the first time), we were brainstorming how we could make it even better!  You see...that's what we do...we can't just take a recipe and follow it...we feel this huge desire to make it better!  So this time around...that's what I did!  I made a few "improvements" (in my opinion), and the end result is a refreshing dessert, that tastes incredible, and is healthy enough to eat for breakfast! (and you better believe my kids will be eating this for breakfast tomorrow morning!)

Preheat the oven to 350

The Crust: (oh yeah...there's no traditional pie crust involved, which is amazing!)

1 c. almonds
1 c. cashews
1 c. coconut flour
1/4 t. salt

Grind into a powder.  I used the grain grinder on my Vitamix, but a food processor would work too.


1 c. (packed) pitted dates
1 T. pure vanilla

Grind until the dates are incorporated into the nut mixture, and you have a sticky, wet crumb consistency.

Press into the bottom and sides of a 9" pie plate and bake for 10 mins

While the crust is baking, blend together:

1 1/2 lbs of strawberries (fresh)
1/4 c. maple syrup (or sweetener of your choice)
1/4 t. vanilla

Set aside and slice:

3 bananas
1 lb strawberries

When the crust comes out of the oven, layer the bananas along the bottom.  Then layer the strawberries over the bananas.  Pour the blended strawberries over the layers, and the sprinkle a 1 1/2 c. of blueberries over top.

Chill in the refrigerator for a couple hours.  Serve alone, or with some Coconut Ice cream!

The Pie doesn't hold together when cut, which is a bummer for presentation, but once you taste it, you won't care!

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