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For the filling: Combine the coconut milk, bananas, date paste, vanilla extract, lemon juice and sea salt in a blender and blend on high speed until smooth. Add the soy lecithin and coconut oil and blend until very smooth and creamy. Pour the filling into the chilled pie crust and gently shake the pan to release any air bubbles. Top with the strawberries and shredded coconut and refrigerate for at least 1 hour before serving; the pie will keep for 2 to 3 days, covered, in the refrigerator.