Coconut Cream Strawberry Pie

by Tenina Holder

A pie defined is usually a pastry crust filled with some sort of fruit, meat, cheese or vegetable filling and topped with either another crust, or some cream…or not! As is the case with most definitions…there are exceptions to every rule and if you look at a Pecan pie, there is no top crust, nor cream, (unless being consumed in my house, in which case there is invariably cream!) So this is a Coconut Cream Pie, topped with strawberries and without a traditional crust and is therefore gluten free….and if it weren’t for those darn eggs I used in the Coconut custard, would be vegan as well. You could make a vegan version by replacing the eggs with cornflour (cornstarch for my American friends!) and it would actually look a little whiter and therefore prettier. I also toyed with the idea of a raw version, as this crust will work really well as a raw crust. Just place into freezer instead of the oven and it will hold together quite well. Then instead of cooking filling, blend with all ingredients omitting eggs and adding in their place 40g coconut oil. Replace sugar and or honey with maple syrup and voila…raw! Now don’t say I don’t cater to everyone! Really….

Need

Do

1  

Preheat oven to 200ºC.

2  

Place all crust ingredients into Thermo bowl and blend 20 sec/speed 8.

3  

Press into 21cm flan tin with removable base. Bake 7 minutes or until golden and fragrant…(OR place in freezer if making raw version.)

4  

Cool slightly.

5  

Meanwhile, to make filling place all ingredients except strawberries into Thermo bowl and cook 8 min/80ºC/speed 4.

6  

Pour custard into prepared crust. Cool completely before topping with sliced strawberries.

More

Serve with or without cream as desired….but you already know my take on that!

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