The no-bake pie. It is the answer to these 90 degree days when you need a real dessert ready without getting heat stroke. Really, I fully respect and love a good no-bake anything anytime of the year… I mean just look here, but it was obviously a dessert born in the sure time so who am I to not celebrate that?!
This is a nut+date crust base that you can master with anything resembling a food processor or even a blender. The mixed berry part is so sweet and tart- while I’m mixing it with corn starch over heat, I’m kicking it up a notch by throwing in some chia seeds as it cools, making it a little bit thicker and a little healthier (while we are at it). Coconut nectar has been amazing in all my recent endeavors and it was no different here. And this is probably the best way I can think of using surplus berries…
5 cups mixed berries (I mixed sliced strawberries, raspberries, blackberries and blueberries)
1/4 cup+ water
1/2 tsp coconut oil
2-3 tbsp coconut nectar (depending on what you use, you might want it sweeter or less)
2 tbsp corn starch
zest from 1 lemon
2 tsp chia seeds
In a saucepan, add largest berries (like strawberries and blackberries), water, coconut oil and nectar and bring to a simmer over medium-low heat.
Next start to add in the smaller berries, and reserve 1/2 cup of them aside. Stir for 2-3 minutes as berries break down and a nice sauce is forming.
Next, add in the corn starch and mix very well. Continue to stir as the sauce thickens up, if it’s very runny – add 1 more tsp.
Add in remaining berries and lemon zest, mix for 30 seconds and turn off the heat.
Add in chia seeds and stir well.
Pour berries into a bowl or jar, store in the fridge for about an hour, or until it’s cooled and has thickened up nicely from the chia seeds.
Make the crust by adding all ingredients (1 tbsp oil first, reserve the rest in case you need it) to a food processor and pulsing until you have crumbles to form the crust with. If you need to add more oil, go ahead.
Press the crust into an 8 or 9 inch pie dish until there is a single even layer. If it’s very oily, simply pat the top with a paper towel (in fact it helps get a more even layout as well).
Stick the crust into the fridge and assemble once everything is cooled. Pour berry filling into the pie crust and keep in the fridge until ready to serve. The longer this is in the fridge, the thicker it may get!
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Yummmmmay! This looks wonderful Alison, and simple too – PERFECTION! Pinning this masterpiece 😉
Thanks so much, Meg!! Easy and delish is what we need in life, right?!
I’ve been pondering making a chia jam pie and now I know what it looks like — DELICIOUS 🙂 I’ve never tried coconut nectar btw. I keep seeing it but haven’t branched out to exploring it — what’s it like compared to other sweeteners?
I hope you make it, it’s definitely super easy and tasty! I LOVE coconut nectar – you must try it. It’s relative to maple syrup or even a little like molasses, it can be on the thick side but it’s a lower glycemic option, no after taste and sweetens everything up very nicely.