Strawberry Cream Pie with Date-Pecan Crust

Amanda Love's Cooking Delicious, Healthy Seasonal Recipes    from the "The Barefoot Cook" for May

This recipe is very simple and is also gluten and refined sugar free. You can’t get much better than fresh strawberries and whip cream. Strawberries are one of the first fruits of spring and are great to facilitate spring cleansing. Strawberries are rich in Vitamin C and Silicon. They are useful for arterial and all connective tissue repair. They can also help to relieve urinary difficulties and can help to improve a poor appetite, relieve a sore throat and hoarseness.

Make sure you use organic berries as strawberries that are conventionally grown tend to have high levels of pesticides. Many people that are allergic to strawberries are allergic because they are eating berries that are not vine ripened.

If you can not find organic or fresh strawberries, you can substitute any other berry that is fresh and available.

Ingredients:

1 pint fresh organic strawberries

2 cups heavy cream – preferably raw and organic

1 cup -dates

1 cup - pecans

4 Tablespoons Maple Syrup or Agave

1 teaspoon – Vanilla extract

¼ teaspoon – good salt

Instructions:

1.    Make the crust: Place dates in food processor and grind till chopped up into small pieces. Then add pecans and grind for a few seconds more until chopped together. Press this mixture into a tart pan or a pie dish. Place in freezer and let chill for 30 minutes of more.

2.    Wash and slice strawberries lengthwise. Toss with 2 Tablespoons of either Maple or Agave. You can use organic sugar if you do not have these sweeteners. Place berries in refrigerator and let cool for 30 minutes.

3.   Whip the cream and add vanilla and remaining maple or agave.

4.    Once chilled, layer berries onto crust and spread whip cream on top. It may fall apart a bit when you cut into it and serve it. Serve with a sprig of mint on top. 

Enjoy!!!

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