No-Bake Strawberry Pie
Yield
8 servingsPrep
40 minCook
0 minReady
100 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Nutty date pie crust | |||
| ½ | cup |
walnuts
|
|
| ½ | cup |
almonds
|
*
|
| 1 ¾ | cups |
dates
pitted |
|
| Filling | |||
| 5 | cups |
strawberries
sliced |
|
| 1 | tablespoon |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Nutty date pie crust | |||
| 118 | ml |
walnuts
|
|
| 118 | ml |
almonds
|
*
|
| 414 | ml |
dates
pitted |
|
| Filling | |||
| 1.2 | l |
strawberries
sliced |
|
| 15 | ml |
maple syrup
|
|
Directions
CRUST: Grind nuts finely in a food processor and set aside.
Place the dates in a food processor or blender and grind to form a paste.
With the motor still running, add the ground nuts and blend until the mixture forms a ball.
Press this mixture evenly on the bottom of a lightly oiled 8 inch pie pan.
Refrigerate until ready to fill.
FILLING: Toss the strawberries with the maple syrup.
Spoon into the pie crust.
Cover with waxed paper and refrigerate for 1 hour before serving.
