Monday, June 25, 2012

Fresh Strawberry Coconut Custard Pie

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)

Crust:
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.

Strawberry Coconut Custard Filling:
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.
Then right after you pour the warm creamy coconut strawberry sauce into the pie crust you can wash and cut 2 more cups of fresh strawberries and top the creamy pie mixture with fresh slices of berry. Make sure that you press the berry into the top of the pie so that it sinks into the custard after chilled. If your custard mix seems too warm and the berries are not staying put then put in the fridge for 5 minutes and pull out and then press the strawberry slices into the pie to have them stay put better.
Then, put the whole pie back into the fridge and let chill for 1-2 hours before serving. Also, you can chill a can of coconut milk if you want to make some coconut cream to top this pie with as well. Then when you are ready to serve, whip up the following coconut whipped cream to top.
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 :)

You can sub 1-2 TB of honey or maple syrup in place of the stevia. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection.
Then, all that is left is to serve up this perfectly chilled pie with a nice summer day. It should be stiff and creamy and cool enough to really enjoy after a hot day. Make sure that if you have leftover that you keep them under cover in the fridge for later snacking.
Seriously, don't over think this pie. Make it early in the day and have it ready for a treat after a simple summer meal of summer salads and veggies. A great ending to a perfect day.
Annnnnnddddd, happy summer days to you my friend, and I hope you find time to enjoy the simple joys of life, which would of course include some fresh strawberries and pie :)

Much love as always!

11 comments:

  1. that looks so delicious! and its gorgeous! i love that pink color! its a happy pie:)

    ReplyDelete
  2. That is one beautiful pie! And sweet post, too. :-) In addition to the pie, I want that tablecloth! I am a nut for a homespun tablecloth with hearts. The red and white pattern cinches it for me!

    Shirley

    ReplyDelete
  3. Found your site hopping over from Alta @ Tasty Eats. Will have to try this pie using berry stevia or xylitol - looks scrumptous!

    ReplyDelete
  4. Found your site hopping over from Alta @ Tasty Eats at Home. Think I will try this with berry stevia or date sugar - looks scrumptous!

    ReplyDelete
  5. i like how you think. ;)

    ReplyDelete
  6. That looks DELICIOUS! I never thought about using coconut for a crust before. Genius! Thanks for the recipe!

    ReplyDelete
  7. Hi Stephanie,

    This looks really good! Do you think I could substitute whole milk for the coconut milk? I just got a full gallon of fresh farm milk and I would like to use it.

    Thanks for the recipe!

    Ulviya

    ReplyDelete
  8. Ulviya- I have not cooked or made anything with whole milk in years, well not really ever..:) So, I am not sure how it would work and would hate to say it is ok and have it flop. So, if you do brave and experiment, please let me know how it goes and thanks for the question and comment. Much love!

    ReplyDelete
  9. Hi Again Stephanie!

    Well, I ended up doing it with coconut milk and it was delicious! I only wish I had better quality coconut milk in the kitchen, the one I used had a strange consistency (I think brand name GOYA) and only week later I purchased organic one (I think 365 from WFoods) and it was way creamier although both said full fat! I also used almond flour instead of oat flour and had to use gelatin as I could not find agar in the store. It still turned out good, I will be making one again soon (although i do need to watch my calorie intake :)) Thank you!

    ReplyDelete
  10. Hi Again Stephanie!

    Well, I ended up doing it with coconut milk and it was delicious! I only wish I had better quality coconut milk in the kitchen, the one I used had a strange consistency (I think brand name GOYA) and only week later I purchased organic one (I think 365 from WFoods) and it was way creamier although both said full fat! I also used almond flour instead of oat flour and had to use gelatin as I could not find agar in the store. It still turned out good, I will be making one again soon (although i do need to watch my calorie intake :)) Thank you!

    ReplyDelete