Strawberry Coconut Crunch Pie

By Hklbrries

Rich, naturally sweet, and vegan, too. Pretty enough to serve at a party, but with just six ingredients, including crowd-pleasing Kashi GOLEAN Crunch!, easy to whip up for dessert, too.

Ingredients

• Pie Crust:
• 2 cups Kashi GOLEAN Crunch! cereal
• 1/3 cup whole wheat flour
• 3/4 cup shredded coconut
• 1/2 cup organic apple juice concentrate, thawed
• Filling:
• 3 cups halved organic strawberries
• 1/4 cup cold water
• 1 tablespoon arrowroot or cornstarch

Details

Servings 8

Preparation

Step 1

Crush the Kashi GOLEAN Crunch! cereal with a rolling pin, or process in a food processor or blender until it is semi-fine in texture. Place the cereal in a bowl and add the remaining ingredients. Stir until well mixed. Place in a oil-sprayed 9-inch glass pie pan and press into place with a spoon or rubber spatula. Bake at 375 F for 8 minutes or until golden brown. Cool completely before filling.

Arrange all but ½ cup strawberries in the cooled baked shell. Puree the ½ cup strawberries in a blender or food processor. Add arrowroot or starch to the cold water and mix completely. Combine both the starch water and the pureed berries in a microwave-safe bowl (or double boiler). Heat until slightly thickened. Pour over arranged berries. Cool in refrigerator. Serve cold.

Sprinkle ½ cup slightly crushed Kashi GOLEAN Crunch!over top, if desired.

Nutrition Information:
Per (1/8 pie) slice
160 calories
4 g fat (3 g saturated)
0 mg cholesterol
55 mg sodium
29 g carbohydrates
5 g fiber
17 g sugar
3 g protein