Nutritious and Delicious Dessert for Passover or year round!
Although there are many restrictions on the foods you can eat on Passover, there are still plenty of nutritious and delicious options. With a wide array of fruits, vegetables and nuts available, there are endless possibilities. The standard “eggs, oil, matzo meal” added to everything isn’t necessary, nor is it good for you. It’s easy to get caught up in the hunt for new products, but the truth is that eating a clean diet, rich in whole foods, that limits packaged and processed foods is what’s best year round, not just on Passover.
This recipe for Strawberry Pie is one of my favorite desserts to make this time of year, when strawberries begin to flourish in the garden and in the stores. I try to avoid refined sugar all of the time, and find there are so many other ways to make sweet treats. I use dates in this recipe because it satisfies two needs in one. They are sweet and they also act as a binder with the nuts to create a terrific crust without adding any oil or sugar. Win-win!
I love this recipe because it doesn’t take much time, is simple to make and it doesn’t involve whipping any egg whites!! Seriously, how many Passover desserts can claim no egg separating and whipping? Extra love that there isn’t any added oil or refined sugar. With all of the heavy foods often served, this is a light and tasty treat.
I created this recipe for Passover 4 years ago and have since been making it throughout the spring and summer, or anytime fresh strawberries are available. It is always a big hit. I’m sure your family or your guest will appreciate a healthy alternative on the dessert table, and on the odd chance there are any leftovers, it makes an awesome breakfast treat!!
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Ingredients
- 2 cups raw pecans
- 3/4 cup pitted medjool dates
- (10 large or 14 medium)
- 5 cups sliced strawberries
- 5 pitted dates, soaked
- 3 teaspoons fresh lemon juice
- 2-3 sliced strawberries
Instructions
- Pull out 2-3 good looking strawberries and put aside for topping.
- Soak 5 pitted dates in warm water. These will be used for the filling.
- Make the crust: place pecans in food processor and grind until they are a coarse meal. Then add the dates and continue to process until thoroughly combined. Press the mixture into a pie plate to form crust.
- Arrange 4 cups of the sliced strawberries on top of crust and set aside.
- Make the sauce: drain dates that have been soaking and place in food processor along with the remaining 1 cup sliced strawberries and lemon juice. Puree until smooth.
- Pour sauce over strawberries in pie plate.
- Use the 2 strawberries that were put aside to decorate top of pie.
- Refrigerate for a minimum of 1 hour to set pie and enable slicing. This pie is best served a couple of hours after preparing, but will hold up fine in the fridge overnight, or even a couple of days if needed as long as it is tightly wrapped. If you must make this pie in advance, make each part and store separately, then assemble closer to time of need. The crust can be made and rolled into a round ball and tightly covered with plastic wrap. The sauce can be made and stored in a glass jar up to 3 days in advance.
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