| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Pies, Fruits |
1 |
9" pie |
INGREDIENTS
| 1 |
c |
Shredded coconut |
| 1 |
c |
Dried peaches, soaked 1 hr in 1/2 c water |
| 1 |
c |
Pitted dates, soaked 1 hr in 1/2 c water |
| 5 |
md |
Bananas, peeled |
| 1/2 |
c |
Shredded coconut |
| 12 |
|
Fresh peaches, pits removed |
| 2 |
c |
Black raspberries |
| 2 |
ts |
Grated lemon peel |
INSTRUCTIONS
CRUST
FILLING
CRUST: Sprinkle coconut evenly over the bottom of a 9" X 12" pan. FILLING:
Drain the soaked fruit, reserving the water. Puree the soaked peaches in a
food processor or a blender, adding a little soak water as necessary. Pour
into a large bowl. Mash in the bananas & coconut with a fork. Spread this
over the crust. Slice the fresh peaches & scatter over the top. Blend 1 1/2
c berries with dates & lemon peel in a food processor or blender until
smooth. Mix in the remaining berries. Pour over the top of the pie &
spread evenly. Serve immediately. VARIATION: Substitute black raspberries
with strawberries & slice those that are not blended before mixing in.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”