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| Fresh Fruit Pie with Orange Sabayon Creme Filling |
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Use any fruit in season for the filling, about 3 cups total. For this recipe I have used bananas and strawberries. Blueberries, raspberries, even grated apples are all good. The creamy filing requires soaking the cashews for about 6 hours, so plan ahead.
For the crust:
1 cup ground coconut
1 cup sliced almonds
21/2 tablespoons coconut oil
3 tablespoons Wholesome Sweeteners Organic Raw Blue Agave syrup
1/4 teaspoon sea salt
For the filling:
1 basket fruit, such as strawberries
2 bananas
11/2 cups cashews, soaked for 6 hours or overnight
21/2 tablespoons orange zest
1/2 cup orange juice
1/4 cup Wholesome Sweeteners Organic Raw Blue Agave syrup
1/2 teaspoon vanilla
Wholesome Sweetners Organic Raw Blue Agave syrup, for glazing
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To make the crust, place the coconut and almonds in the workbowl of a food processor and run for a few minutes till fine and powdery. Remove and reserve 2 tablespoons. Add the coconut oil, agave and salt and pulse till the mixture pulls together in a ball.
Brush a pie plate with coconut oil and sprinkle evenly with the reserved coconut almond mixture (this will help prevent sticking). Press the crust evenly and firmly in the prepared pie plate. Set aside.
For the filling:
Prepare the fruit (slice bananas, wash and slice strawberries, grate apples, use whole blueberries or raspberries, etc.) and place in the pressed pie crust, reserving about 1/2 cup to garnish the top of the pie.
In a blender, place the drained cashews, orange zest and juice, agave syrup and vanilla. Run the blender for several minutes - the mixture will be quite thick , you will need a wooden dowel or the handle of a spoon that is not long enough to catch the blades. Open the center cap or remove the lid of the pitcher while the blender is running and give it a stir. It will take several minutes to achieve a creamy consistency and you may need a few more tablespoons orange juice or water.
Pour the sabayon mixture evenly over the fruit and swirl with a spoon or spatula. Garnish with the reserved fruit. Brush the fruit with additional agave syrup for a shiny appearance. Cover and refrigerate for several hours before serving.
Makes one pie.
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