-
Process the almonds/pecans and dates. The longer they process, the finer the crust, so it's up to you. Add more dates one by one if the nuts and dates don't stick together.
-
Fill a standard pie plate or springform pan, and press crust down well. I wet the bottom of a glass, and use it to help firmly press down on the crust.
-
Put all filling ingredients minus the strawberries in a high powered blender (a food processor will work but it's a long process:), and blend until smooth and creamy. If needed, add additional water, tablespoon by tablespoon to get the blender going.
-
Pour 2/3-3/4 of your filling mixture onto the pie crust.
-
Smooth out the filling with a spatula, and freeze for about 10 minutes.
-
Place the strawberries in the blender with the remaining filling mixture, and blend until smooth.
-
Take pie plate out of the freezer and pour strawberry filling mixture on top of the plain layer.
-
Cover and freeze to solidify, approximately 6 hours.
-
Remove pie from the freezer about 15 minutes prior to serving, and garnish with strawberries.
-
Serve and enjoy!
-
Can be refrigerated up to 3 days or kept covered in the freezer for about a month.