Keeps for a couple days.

Recipe Directions

1. In a 9-inch glass pie pan, arrange 1 layer of sliced bananas in a slightly overlapped spiral.

2. Slice fruit 1/4 inch thin and layer over bananas.

3. Repeat step 1 and compress fruit down evenly with hands.

4. Blend soaked pecans, dates, water, and vanilla. Pour into fruit crust.

5. Dehydrate at 95 F for 3 hours.

6. In a small bowl, blend honey with water and shoyu and toss in pecans.

7. Arrange pecans on pie. Chill in fridge.

Sweet Adeline's Thoughts

By Sweet Adeline

Keeps for a couple days.

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I believe this is supposed to read "Celestial Pecan Pie". It is a Rhio recipe from her book "Hooked On Raw". It is excellent. I have made it several times and everyone loves it!

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