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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 209 kcal
- Protein
- 1 g
- Carbohydrates
- 32 g
- Fat
- 10 g
- Fiber
- 3 g
- Sugar
- 25 g
- Sodium
- 99 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 243 mg
- Calcium
- 18 mg
- Iron
- 0.5 mg
- Magnesium
- 26 mg
- Phosphorus
- 20 mg
- Zinc
- 0.2 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.4 mg
- Folate
- 5 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
The crust mixture is dry, crumbly, and will not hold together.
Cause: The dried pineapple or dates were too old and dehydrated to act as an effective binder.
Fix: Add 15ml of warm water or additional melted coconut oil to the food processor and blend until the mixture becomes tacky.
Prevention: Check the softness of dates and dried fruit before using. Soak overly hard fruit in warm water for 10 minutes and pat completely dry before processing.
The crust is too soft or greasy.
Cause: Excess moisture in the fruit or too much coconut oil added.
Fix: Add an extra handful of banana chips and pulse until absorbed, then press into the pan again.
Prevention: Measure the oil accurately and ensure any soaked fruit is patted entirely dry.
Cultural Context
No-bake crusts utilizing dried fruits and nuts gained mainstream popularity with the rise of the raw food movement in the late 20th century. By substituting traditional nuts with crisp banana chips, this crust offers a unique, allergy-friendly twist. It serves as a nod to the vibrant fruit preservation techniques of tropical regions, ingeniously turning dehydrated snacks into a functional, flavorful pastry base.
