Red White and Blueberry Pie

Since tomorrow is the 4th of July, I created a patriotic summer treat that is festive and of course fruity. By fruity, I mean this pie is almost nothing but fruit!

I like to call this a smoothie pie because the filling is similar to a smoothie, but thicker. The longer you let it freeze, the thicker it will be. The crust is made of figs…that’s it. It’s simple, yummy, and fat-free. The filling is like a thick pineapple smoothie made of frozen pineapple, frozen banana, and non-dairy milk. Pineapple and berries is a superb combination. This layered pie is stunning and tasty, plus it’s as refreshing and healthy as a smoothie, which is perfect for summer.

Because this pie has to be kept cold, it may not be best to bring to your 4th of july party. For a great potluck appetizer, check out my recipe for raw sliders. They are the ideal finger food that everyone will love, raw or not.

May your 4th be fun, fruity, and full of pie.

Red, White, and Blueberry Pie

2 cups dried brown figs

2 cups frozen pineapple

1/2 cup non-dairy milk

1 frozen banana

1 cup blueberries

15-20 sliced strawberries

  1. Process the dried dates in a food processor until they just start to clump.
  2. Press into a pie pan lined with plastic wrap. I made a smaller, deeper pie, but the recipe makes enough for a regular 9″ pie pan.
  3. Blend the frozen pineapple, milk, and frozen banana until smooth.
  4. Arrange the sliced strawberries and blueberries into the bottom of the crust in a thin layer. Spread a layer of pineapple filling on top. Arrange another layer of berries, then another layer of pineapple filling. Finish with a layer of beautiful berries.
  5. Freeze for at least 2 hours before cutting and enjoying.


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