Ingredients
6 servings
- •5 cups granola
- •¾ cup coconut oil, melted
- •1 tablespoon coconut oil, solid
- •1 cup strawberry, sliced, plus more for garnish
- •1 cup blackberry
- •1 cup raspberry, plus more for garnish
- •1 cup blueberry
- •½ cup organic sugar
- •½ cup water, + 3 tablespoons, divided
- •2 tablespoons lemon juice
- •3 tablespoons cornstarch
Instructions
- Add the granola to a food processor and process until fine crumbs form.
- Add the melted coconut oil and pulse to combine.
- Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
- Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
- Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
- In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
- Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
- Chill the pie in the refrigerator for at least for 1 hour before serving.
- Garnish with fresh berries to your taste.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 848
- Carbohydrate: 80g
- Fat: 52g
- Fiber: 12g
- Protein: 14g
- Sugar: 39g