Yes, yet another strawberry pie to tempt you with. I made this pie a few weeks ago and realized I never shared it! What! How could that be? I only wish I could share a slice of pie with you as well. Sharing this simple recipe will have to do I guess. This pie was made with the remaining fresh sweet strawberries I had laying around the kitchen a few weeks ago. Ahhhh, love.
And now strawberries seem like ancient history with Michigan's blueberry season starting this week. Buuuuut, before we go there...Which I can't wait...(I picked 13 pounds this morning!) I must share this recipe before it's lost in time.
So, here's the 4-1-1 behind this recipe. I wanted to experiment more with agar powder and was dreaming about a yogurt pie that my mom used to make a lot when I was a kid. It was super simple with a graham cracker crust, yogurt, cool whip and fruit. So, yes, if you are into using some of those ingredients I bet you can google a recipe like that out there, but I really wanted to try and keep my pie naturally gluten-free, fresh, clean and just as yummy too!
I used my easy oat-coconut pie crust again because it just always works perfect with fresh fruit or refrigerated pie. Plus it is super simple and easy to make too! Sometimes when you find something you really like, you just keep going with it, ya know? Well, yeah. But I guess this is a new revelation for me because I seem to always be trying something new. Thankfully this simple pie has kept me grounded as well because I didn't need to venture too far from some of my most favorite ingredients. Gluten-free oats and local honey, plus fresh strawberries with an extra topping of coconut cream- simple summer deliciousness!
Fresh Strawberry Coconut Custard Pie Recipe
(gluten, dairy, soy and nut-free)
1/2 cup certified gluten-free oats
1/2 cup of shredded unsweetened coconut
1 1/4 cup of certified gluten-free oat flour ground (1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)
2 TB of honey or maple syrup
dash of sea salt
1/3 cup of organic extra virgin coconut oil
In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the honey and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 12-15 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.
2 heaping cups of washed and diced strawberries (you could also use softened frozen berries)
4 limes juiced (1/3 cup of fresh lime juice)
optional: 1 ts. of lime zest
1/2 cup of raw local honey
1 can of full fat coconut milk
2 1/2 ts. of agar powder
2 cups of washed fresh sliced strawberries for topping
In a medium saucepan, pour in the 3 cups of fresh or frozen berries and the fresh lime juice. Keep the heat on low heat. Cook for 10 or so minutes until the berries break down and create a hot red juice along with the broken down berries. Then pour in the honey, can of coconut milk and sprinkle in the agar powder. Continue to cook of the low heat for another 5 minutes and then let cool for another 5-10 minutes before pouring into your already cooked and cooled pie crust. I think you could sub a packet of unflavored gelatin here if you prefer it, just make sure you mix the gelatin powder in a few TB of cold water first and then add it to the hot mix and stir in and coo together well.
Coconut Whipped Topping:
1 can of full fat coconut milk
10 drops of pure vanilla stevia extract (I used NuNaturals)
Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with the stevia, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)