Equipment
* optional
Ingredients
Dry Base
- 150 g crispy banana chips, unsweetened or lightly sweetened
- 2 g kosher salt
Binders
- 100 g dried pineapple, chopped
- 100 g medjool dates, pitted and chopped
- 30 ml coconut oil, melted
Nutrition (per serving)
Method
Place the crispy banana chips and kosher salt into the bowl of a food processor. Pulse repeatedly until the chips are broken down into a fine, sandy crumb texture.
Add the chopped dried pineapple and pitted dates to the food processor. Process continuously until the dried fruits are finely minced and evenly distributed throughout the banana chip crumbs.
Drizzle the melted coconut oil over the mixture in the food processor. Pulse several times until the mixture becomes sticky and begins to clump together against the sides of the bowl.
Empty the sticky fruit and crumb mixture into the center of a 9-inch pie dish.
Using your fingers or the flat bottom of a glass, press the mixture firmly and evenly across the bottom and up the sides of the pie dish. Ensure the corners where the bottom meets the sides are not too thick.
Transfer the pie dish to the refrigerator and let the crust chill until completely firm before adding your desired filling.
Chef's Notes
- To elevate the tropical profile, try toasting the banana chips lightly in a dry skillet before processing to deepen their flavor.
- If you want a slight tartness to offset the sweetness of the dates and pineapple, add 5ml of fresh lime juice along with the melted coconut oil.
- This crust pairs exceptionally well with creamy, tart fillings like key lime pie, coconut cream, or a mango mousse.
- When pressing the crust, start from the bottom center and work your way outwards to the sides to ensure an even thickness and avoid a heavy, dense corner.
Storage
Refrigerator: 1 week — Keep tightly wrapped in plastic wrap or sealed in an airtight container to prevent drying out.
Freezer: 3 months — Wrap well in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before filling.
