Banana Coconut Cream Pie
Crust
1½ cups
soaked almonds (soak at least 8 hours, then drain)
1½ cups soaked pecans (soak at least 8 hours, then drain)
6 soaked dates (soak at least 2 hours, then drain)
Puree dates in food processor. Grind nuts separately in food processor. Add date paste to ground nuts and continue to blend mixture. Remove and press evenly into pie plate. Refrigerate for at least two hours. Makes enough for 1½ - 2 pie crusts.
Filling
18 bananas
½ cup unsweetened shredded coconut
6 dates
1 tsp mixed spices (such as cinnamon, cloves, ginger and nutmeg)
1 tsp vanilla
Thinly slice 15 of the 18 bananas. Puree all other ingredients, including 3 remaining bananas. In pie crust, layer half of sliced bananas in a fanned spiral until entire bottom of pie shell is covered. Spread half of puree on top of bananas. Spiral rest of sliced bananas on top of puree, then spread remaining puree on top of bananas. Garnish with sliced kiwi or strawberries (optional). Refrigerate for at least 2 hours. (Adapted from Sunfired Foods Cookbook by Aris La Tham.)