Recipe: Strawberry Banana Coconut Cream Pie

Strawberry Banana Coconut Cream Pie

Are you looking for something to do with all of those summer berries? Want something nice for summertime celebrations and parties? This is a simple, beautiful, and delicious pie. This recipe makes a 9″ pie.

INGREDIENTS – CRUST

• 1 cup finely shredded, unsweetened dried coconut
• 1 cup almonds, preferably soaked and dehydrated
• 1/4 teaspoon salt
• 1/2 cup pecans, preferably soaked and dehydrated
• 1/2 cup pitted Medjool dates

INGREDIENTS – TOPPING

• 1 cup strawberries, sliced
• 1 banana, sliced
• Shredded coconut, as desired 

INGREDIENTS – FILLING

• 2 bananas, sliced
• 1 banana
• 2 cups strawberries
• 1/2 cup coconut butter
• 4 pitted Medjool dates
• 1/2 teaspoon ground vanilla beans or vanilla extract
• 1/8 teaspoon salt
• 1 teaspoon sunflower lecithin

DIRECTIONS – CRUST

1. Process the coconut, almonds, and salt in a food processor until finely ground.
2. Add the pecans and process just until they are coarsely chopped.
3. Add dates and process until the mixture begins to stick together.
4. Press the crust mixture into a 9″ glass pie dish.

DIRECTIONS – FILLING

1. Place the two sliced bananas in a medium-sized bowl and set aside.
2. Put 1 banana, 2 cups of whole strawberries, coconut butter, dates, vanilla, and salt in a blender, and blend until smooth.
3. Add the lecithin and blend until it is incorporated.
4. Pour the mixture over the sliced bananas in the bowl and stir well.
5. Spread the strawberry banana coconut filling into the pie crust.
6. Decorate the top with banana slices, strawberry slices, and coconut flakes, if desired.
7. Chill at least 4 hours.

TIP: For a lower glycemic version, omit the dates and add an equivalent amount of chia gel plus stevia, to taste

This recipe is taken from the book ‘Dessert: Making It Rich Without Oil‘  by Dr Ritamarie & Karen Osborne.