Smoothie Pie

We love desserts here at the dwelling, but lately we’ve been having dessert block.  We’ve been so busy that all we had for sweets is ice cream.  I’m not saying there’s anything wrong with ice cream, but night after night, it gets boring.  In an attempt to come up with something that is 1. not ice cream 2. healthier than ice cream and 3. easily made with thing on hand, I came up with smoothie pie.  It is a completely raw (unless you consider blanching almonds not raw), vegan pie and super simple to make.  Sorry, but I don’t have any pictures.  The kids ate it too quickly.

Smoothie Pie

  • 8oz of blanched almonds
  • as many handfuls of blueberries as you like
  • 4 or 5 bananas (or more if you love bananas)
  • as many handfuls of hulled strawberries as you like
  • a few cherries (optional)

Using a food processor, blend the almonds together until they look like snow.  I added a tad bit of olive oil to make them kind of mushy.  Take the blended almonds and press them firmly onto the bottom of a 9 inch pie pan to make a crust.  With a blender, blend the blueberries until they are liquid-y.  Pour the blueberries over the almond crust and spread until they cover the entire crust.  Again with a blender, blend up the bananas until liquid-y.  Pour and spread the bananas over the blueberries.  Finally, blend the strawberries until liquid-y and pour and spread on top of the bananas completely covering the bananas.  I added a few cherries in when blending the strawberries just to give a little extra sweetness.  Once all the layers of fruit are done, cover and place in the freezer for a few hours until frozen.  Remove from freezer for about 15 to 20 minutes before serving so it can defrost just enough, but not too much!

This pie is nothing fancy, but it tastes great and is healthy! As soon as my 5 year old Jack bit into it, he said, “Yum!  It’s smoothie pie!”


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