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89% would make again

No-Bake Granola Berry Pie

Tasty Team

Inspired by buzzfeed.com

Ingredients

for 6 servings

  • 5 cups granola (600 g)
  • ¾ cup coconut oil (180 g), melted
  • 1 tablespoon coconut oil, solid
  • 1 cup strawberry (150 g), sliced, plus more for garnish
  • 1 cup blackberry (150 g)
  • 1 cup raspberry (125 g), plus more for garnish
  • 1 cup blueberry (100 g)
  • ½ cup organic sugar (100 g)
  • ½ cup water (120 mL), + 3 tablespoons, divided
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch

Nutrition Info

  • Calories 848
  • Fat 52g
  • Carbs 80g
  • Fiber 12g
  • Sugar 39g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Add the granola to a food processor and process until fine crumbs form.
  2. Add the melted coconut oil and pulse to combine.
  3. Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  8. Chill the pie in the refrigerator for at least for 1 hour before serving.
  9. Garnish with fresh berries to your taste.
  10. Enjoy!

Ingredients

for 6 servings

  • 5 cups granola (600 g)
  • ¾ cup coconut oil (180 g), melted
  • 1 tablespoon coconut oil, solid
  • 1 cup strawberry (150 g), sliced, plus more for garnish
  • 1 cup blackberry (150 g)
  • 1 cup raspberry (125 g), plus more for garnish
  • 1 cup blueberry (100 g)
  • ½ cup organic sugar (100 g)
  • ½ cup water (120 mL), + 3 tablespoons, divided
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch

Nutrition Info

  • Calories 848
  • Fat 52g
  • Carbs 80g
  • Fiber 12g
  • Sugar 39g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Add the granola to a food processor and process until fine crumbs form.
  2. Add the melted coconut oil and pulse to combine.
  3. Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  8. Chill the pie in the refrigerator for at least for 1 hour before serving.
  9. Garnish with fresh berries to your taste.
  10. Enjoy!

Inspired by buzzfeed.com

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