1/2 c water 5 md Bananas, peeled 1/2 c Shredded coconut 12 ea Fresh peaches, pits removed 2 c Black raspberries 2 ts Grated lemon peel CRUST: Sprinkle coconut evenly over the bottom of a 9" X 12" pan. FILLING: Drain the soaked fruit, reserving the water. Puree the soaked peaches in a food processor or a blender, adding a little soak water as necessary. Pour into a large bowl. Mash in the bananas & coconut with a fork. Spread this over the crust. Slice the fresh peaches & scatter over the top. Blend 1 1/2 c berries with dates & lemon peel in a food processor or blender until smooth. Mix in the remaining berries. Pour over the top of the pie & spread evenly. Serve immediately. VARIATION: Substitute black raspberries with strawberries & slice those that are not blended before mixing in.