Ingredients
Scale
- 1 ripe banana
- 1/2 cup non-dairy milk
- 1/4 cup lemon juice
- 1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 4–5 strawberries
- CRUST
- 1 cup quick oats (or rolled oats pulsed in the blender)
- 3 tbsp water
- 2 tbsp coconut sugar
Instructions
- Preheat the oven to 350F.
- FOR THE CRUST: Mix together all the ingredients in a bowl until it forms a stiff dough. Press into a 5 inch pie pan lined with parchment paper. Set aside.
- FOR THE FILLING: Blend everything except the strawberries until smooth.
- Pour into the pie crust.
- In a clean blender, puree the strawberries.
- Drizzle the strawberry puree on top of the lemon filling. Swirl lightly with a chopstick or the handle of a spoon.
- Bake the pie for 28-30 minutes at 350F. The edges of the crust should be browned and the center should no longer jiggle.
- Let it cool, then refrigerate overnight before slicing. Keep in the fridge.