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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 202 kcal
- Protein
- 1 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 3 g
- Sugar
- 23 g
- Sodium
- 99 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 226 mg
- Calcium
- 16 mg
- Iron
- 0.5 mg
- Magnesium
- 25 mg
- Phosphorus
- 18 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
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.3 mg
- Folate
- 5 mcg
- Water
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
The mixture is too dry and crumbles when pressed into the pie pan.
Cause: The dried pineapple or dates were too old and lacked sufficient moisture, or the banana chips absorbed too much oil.
Fix: Return the mixture to the food processor and add warm water 15ml at a time, pulsing until the mixture reaches a sticky, pressable consistency.
Prevention: Always use fresh, pliable dried fruits. If your dates or pineapple feel hard, soak them in warm water for 10 minutes and pat dry before using.
The crust sticks to the pie dish when trying to serve.
Cause: The sticky nature of the dried fruits adhered directly to the glass or ceramic.
Fix: Dip the bottom of the pie dish briefly in warm water to soften the coconut oil before slicing.
Prevention: Lightly grease the pie dish with additional coconut oil or line it with two overlapping strips of parchment paper before pressing the crust in.
Cultural Context
Raw and no-bake crusts gained widespread popularity alongside the rise of raw food and vegan culinary movements in the late 20th and early 21st centuries. By utilizing naturally sticky dried fruits like dates and pineapple as binders, pastry chefs can bypass traditional baked flour and butter shells. This specific variation borrows flavors from tropical regions, using banana chips to mimic the crunch of a traditional graham cracker while keeping the dish entirely whole-food based.
