Creamed Raspberry Pie

Raw food deserts are such a delicious alternative to regular deserts, and in my opinion, the better alternative.  After eating a slice of this pie, you feel energized, satisfied, and not like you need to run 10mi to work off some indulgence.  This recipe is great because there's no overnight soaking, no special equipment, all you need is some nuts and fruit and 20minutes.  The pictures I have up may be a little different then what you come up with; I only have 2 bananas in the house so the filling wasn't as thick at it's intended as described in The Complete Book of Raw Food.  Either way I think it turned out splendid and strawberries could be sliced as well as bananas and placed in the middle for a really thick pie.  Like most raw food deserts, this holds up great in the fridge for a few days and is the perfect snack because it fills you up and gives you a bit of energy.

Creamed Raspberry Pie

Crust
2 cups pecans (or 1 cup pecans 1 cup almonds)
1/2 cup dates
dash of cinnamon (optional)


Filling
2-3 ripe bananas


Topping
3/4 cup raspberries (or whatever berries)
1 cup macadamia nuts or cashews, or 4 to 6 soaked dates
Honey or agave nectar to taste (for a tart berry flavor, nix sweetener)


To make the crust, combine the pecans and dates in a blender (or food processor).  Combine well and press into pie dish, sprinkle with cinnamon if desired.  


Divide into 2 equal portions and shape the first layer of the pie to fit serving dish.  Add sliced bananas.  Shape second layer of pie and place it on top.


To make topping, blend berries, nuts, dates, and just enough water to move blender blade, about 3/4 to 1 cup.    Pour the mixture over the pie and decorate with fruit and berries and eat away!