Equipment
* optional
Ingredients
Dry Base
- 150 g banana chips, crispy, unsweetened or sweetened based on preference
- 100 g dried pineapple, roughly chopped
Binders & Seasoning
- 120 g medjool dates, pitted
- 30 ml coconut oil, melted
- 2 g fine sea salt
Nutrition (per serving)
Method
Place the banana chips into the bowl of a food processor. Process until they break down into a fine, sandy crumb texture.
Add the roughly chopped dried pineapple and pitted dates to the banana chip crumbs. Process until the mixture begins to clump together and pull away from the sides of the bowl.
Pour in the melted coconut oil and add the sea salt. Pulse a few times just until the oil is evenly distributed through the sticky dough.
Transfer the mixture into a 23cm pie dish. Using your hands or the bottom of a flat glass, press the dough firmly and evenly across the bottom and up the sides of the dish.
Place the pie dish in the refrigerator to chill and set before adding your desired filling.
Chef's Notes
- Using a flat-bottomed measuring cup or glass is the secret to a professional-looking crust; it ensures a tightly compacted, even thickness that cuts beautifully without crumbling.
- If your dried pineapple is exceptionally tough, take the time to chop it with a knife before adding it to the food processor to prevent overworking or overheating your machine's motor.
- The coconut oil is technically optional, but it solidifies when chilled, providing an excellent moisture barrier and superior structural integrity when slicing the pie.
- This crust pairs beautifully with creamy, highly contrasted fillings like coconut cream, tangy lime curd, or a no-bake passionfruit cheesecake.
Storage
Refrigerator: 1 week — Keep tightly wrapped in plastic or in an airtight container to prevent drying out.
Freezer: 3 months — Freeze directly in the pie dish, wrapped tightly in foil and plastic.
