healthy

Strawberry Lemonade Pie

Feasting on Fruit recipe - Vegan/Gluten-Free

Ingredients

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1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice
1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
4-5 strawberries
CRUST
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar

1
Preheat the oven to 350F.
2
FOR THE CRUST: Mix together all the ingredients in a bowl until it forms a stiff dough. Press into a 5 inch pie pan lined with parchment paper. Set aside.
3
FOR THE FILLING: Blend everything except the strawberries until smooth.
4
Pour into the pie crust.
5
In a clean blender, puree the strawberries.
6
Drizzle the strawberry puree on top of the lemon filling. Swirl lightly with a chopstick or the handle of a spoon.
7
Bake the pie for 28-30 minutes at 350F. The edges of the crust should be browned and the center should no longer jiggle.
8
Let it cool, then refrigerate overnight before slicing. Keep in the fridge.