Consisting of mostly fruit, the Berry Pretty Pie is a great summer serve. A few added nuts to give the crust texture and the filling creaminess, will leave you satisfied, satiated and delighted all with one slice.
- 1/2 cup raw unsalted hazelnuts
- 1/2 cup raw unsalted pecans
- 1/2 cup chopped pitted dates
Whirl in the blender until a smooth sticky dough forms. Pat dough down into the bottom of the pie dish. The combination of the pecans and the hazelnuts makes a very creamy smooth crust.
(I had intended to use my medium size springfoam pan but could not locate it in time to make this pie, so moving onto the next best idea, which was this small glass pyrex pie dish). Spread crust on bottom of dish and flatten on bottom only. You should yield enough dough to form a fairly thick bottom layer which is going to taste yummy with the fruit on top. Next spread one layer of each of these berries and peaches:
- 1 cup mixed berries, blueberries, raspberries, blackberries (frozen or fresh will do – I used frozen in this recipe)
- 1 fresh sliced peaches
Here I used a combo bag of frozen berries consisting of raspberries, blackberries and blueberries.
Next layer once sliced peache over the berries.
I honestly could have stopped here for a quick and easy dessert pie But I didn’t and I continued on to add the filling.
In blender combine the filling for the pie.
- 2 cups strawberries
- 1 banana
- 1 cup raw unsalted cashews
- 1 ripe avocado
- 1 tbsp coconut oil
After combining till smooth, pour over the top of the fruit layers so that the filling falls thru and covers in between the fruit layers. You could just drink this pie filling as a smoothie if you wanted to but at least scrape out the container and lick the spatula clean. I did!
Garnish the top of the pie with 8 pitted whole cherries and freeze the pie. Let thaw 1 hour before cutting and serving. Once the pie is firm, you can cut it into slices and freeze for individual grabbing or keep it in the refrigerator as slice as necessary!
YUM-azing. Easy. Delish. Healthy. Naked.