This past week, my cousin sent me a picture of her $7 key lime pie she ordered in downtown Toronto. Thanks Lani!
Adorable? Yes! So I set my sights on making a similar dessert. It starts with a graham-like crust (I had to sub with British digestives), a layer of creamy coconut almond filling and topped with fresh berries and kiwi. Keeping it fresh and simple, hoping to inspire you to pack a picnic and enjoy the best of the season. Everything tastes better under the sun, doesn’t it?
After you’ve have had a nice meal outdoors, consider cozying up to a good book. It’s a non-fiction book written by IDEO brothers, Tom and David Kelley, called Creative Confidence. Whether you believe it or not, everyone has the ability to be creative. It’s a powerful read with great stories from MRI scanners in the US to incubator warmers in India. It also mentions ideas from Brené Brown and Sir Ken Robinson. The last few chapters have helpful exercises that can change paradigms of thought and the way we collaborate with others. It’s about changing the world with design, sometimes saving lives. Other times, it about motivating people to believe in themselves, for the greater good of communities or corporations. I have learned Post-It notes are your friend. So are picnics and pie-lettes (not sure if that’s a real word, but that’s what I call my mini pies in jars). Hope you give these pie-lettes a try and find your creative passion. Stay curious. Or as my Zumba instructor says, “never stop learning!”
Makes 7 – 8 mini size desserts
1 cup (about 7) digestives or graham crackers, crushed
1/4 cup almonds, crushed
2 tablespoons palm sugar or brown sugar
3 tablespoons coconut oil or butter, melted
1/2 cup granulated white sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups almond milk or milk of your choice
2 egg yolks, lightly beaten
2 tablespoons coconut oil or butter
1/2 teaspoon almond extract or vanilla extract
2 bananas, sliced in rounds
Strawberries, blueberries, raspberries, kiwi
Sliced or slivered almonds, toasted, optional
Unsweetened flaked coconut, optional
For the filling, in a bowl, beat egg yolks with a wire whisk. Keep whisk handy. (Sorry I forgot to take a picture.)
In a saucepan, combine sugar, cornstarch, salt and almond milk. Heat over medium-high heat until dry ingredients dissolve and bubbles form around edge of pan, about 2 -3 minutes. Use a rubber rubber spatula to stir constantly.
Pour into jars, distributing evenly over the bananas and crust.
Place plastic wrap directly on custard. Chill for at least 3 hours to overnight. Add sliced strawberries, raspberries, blueberries and kiwi. Add a sprinkle of toasted almonds and coconut flakes if you like.
Thanks for stopping by and enjoy your day…