Rainbow Tropical Fruits Pie
This is a fruit healthy dessert pie.
Equipment
- pastry bag
- pastry star tip
- pie or cake baking pan
Ingredients
- cherries, tropical fruits (guava, pineapple), oranges, kiwi, bananas
- coconut cream, reduced or low-fat
- cooked grits, drained
- honey
- coconut oil (mostly liquid)
- egg whites (for meringue)
- cream of tartar
Instructions
- For meringue: whip egg whites with a pinch of cream of tartar and sugar until light and fluffy. Since this is a pie, you can omit or lower sugar amount. For a Pavlova (crunchy meringue) style, you'll want to add sugar.
- Bake on low temperature (200°F) until firm.
- For grit pie crust: add cooked grits, honey, and oil (enough to hold together). You don't need much honey or oil. A tablespoon of each will give you a nice base for an 8 or 9 inch pan. Bake until the liquid is soaked up and edges are lightly toasted brown.
- Let pie cool, and then add a layer of smooth coconut cream (or Greek yogurt) ontop.
- Decorate with chopped tropical fruits in a rainbow pattern.
- Pipe coconut cream (thicker part of coconut) with a star tip in a pastry bag.