8.21.2011

Raw Blueberry Cream Pie

Recipe from Care2.com

I'm not going to lie. 
I wasn't sure exactly how this recipe would turn out.
I made this a couple days before I returned, wanting to make one last thing that was healthy and delicious. 
Well, guess what? I found it! 
I'm so excited about this. It set up perfectly, and I didn't even need all the ingredients. However, I wouldn't tweak the recipe much; after reading some of the comments on the website, other people had too much filling, too little filling, doubled the recipe, and other various things. Try this out for yourself and see what you think you need to tweak. I only use 1 1/2 bananas and a bit less than 1 pound of blueberries, but I needed extra dates. I also use roasted pecans (because that was what I had on hand!) 
But really. This was love. Everyone who tried a piece thought it was amazing. 
Try it out for yourself!
Blueberry Cream Pie
yields 1 pie
Crust
1/4 cup dates, pitted, soaked
1/2 cup walnuts
1/4 cup almonds
Filling
2-3 medium bananas
1 lb. blueberries (fresh or frozen)
1/2 cup dates, pitted
1. In a food processor, using the “S” shaped blade, blend the crust ingredients well.
2. Press mixture firmly into the bottom and sides of a pie plate, forming a crust.
3. Slice the bananas into 1/4″ rounds, leaving 1/4-1/2 of one banana for the creamy filling. Cover the bottom of the pie shell with a layer of banana pieces.
4. In a food processor, blend one cup of blueberries with the remaining piece of banana and 1/2 cup of dates. Mix in the remaining blueberries (whole). Pour this over the sliced bananas in the pie shell. Garnish with walnuts. Chill and serve.

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