Monday, February 27, 2012

Incan Berry Meringue Pie

Incan Berry Meringue Pie
Recipe Courtesy of: Chef Bliss

This pie is light and creamy with a zesty cream filling that's intensely satisfying without being too sweet!

Crust:
Raw, Organic Almonds
Raw, Organic Medjool Dates
Raw, Organic Vanilla Powder

1.Blend well in a food processor until desired pie crust thickness is achieved.
2.Press into a pie plate.

Filling:
•1/2 c. raw, organic, virgin coconut oil
•1/2 c. raw, organic, incan berries (goldenberries), soaked & drained
•2 bananas
•1/2 c. raw, organic, cashews
•1 tsp. raw, organic vanilla extract
•pinch of sea salt to taste
•1/2 c. raw, vegan coconut nectar
•1 tbsp. freshly squeezed lemon juice
•1/4 c. water

1. Blend all ingredients well. Pour into pie crust.

Topping:

•1 c. raw, organic, Macadamia Nuts
•1/2 c. raw, organic Agave Nectar
•1/2 c. raw, organic, virgin, Coconut Oil
1 tbsp. freshly squeezed lemon juice

1. Blend well.
2. Refrigerate for at least 1 hour. Spread or pipe through a pastry bag for a decorative effect.

Enjoy!

*Note: Pie is best served from freezer.

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