|Strawberry Coconut Banana Pie
This recipe is about a year old, but by the time I put the post together, strawberry season was long over. But it's June again, and my backyard strawberry patch is beginning to bloom, so what better time to share this delicious, out of the ordinary, pie recipe. I can't even remember where I saw my inspiration for this, using fresh bananas in a pie that you bake, which I had never heard of before. My mom, who is an amazing baker, even thought it sounded weird, but I was convinced it would add a layer of creamy sweetness to the dish. I must say, I was right. One of the ingredients, the sweetened coconut flakes, were new to me, something that my sister in law in Canada, where I baked this pie, had bought at Costco. Hopefully you can find them as well, or just substitute regular coconut flakes and add some sugar. The pie tastes like a tropical delight and is perfect for a warm summer day, either for breakfast, a snack, or dessert. Happy strawberry picking!!
Strawberry Coconut Banana Pie
full recipe of Coconut Oil Crust
4 C. organic strawberries, fresh or frozen (and thawed)
1/2 C. organic sweetened toasted coconut flakes, crushed
1/4 C. brown rice flour, or any flour
1/2 lime, juiced
2 T. organic butter, cut into small pieces
3 bananas, sliced
Mix together the strawberries, coconut flakes, flour and lime juice. Spread evenly into the prepared pie shell. Top with the butter and then the banana slices. Bake at 400F for about 45 minutes. covering the outside edges of the crust with foil halfway through to prevent burning Serve warm with ice cream on the side.