Coconut Cream Strawberry Pie

Name: Thermomix recipe: Coconut Cream Strawberry Pie
Ingredients: 130 Grams macadamias; 100 Grams cashews; 30 Grams honey; 1 Teaspoon vanilla bean paste (heaped); Pinches pink salt flakes; 30 Grams coconut oil; 400 Milliliters coconut cream; 1 Teaspoon vanilla bean paste; Pinches pink salt flakes; 1 Teaspoon coconut essence; 80 Grams caster sugar; 2 eggs

Rated: Print

Strawberry coconut cream pie, with health benefits!

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….

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Need

Crust
130 Grams macadamias
100 Grams cashews
30 Grams honey
1 Teaspoon vanilla bean paste (heaped) BUY
Pinches pink salt flakes BUY
30 Grams coconut oil
Filling
400 Milliliters coconut cream Recipe
1 Teaspoon vanilla bean paste BUY
Pinches pink salt flakes BUY
1 Teaspoon coconut essence
80 Grams caster sugar
2 eggs

Do

1: Preheat oven to 200ºC.
2: Place all crust ingredients into Thermomix 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 Thermomix bowl and cook 8 min/80ºC/speed 4.
6: Pour custard into prepared crust. Cool completely before topping with sliced strawberries.

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

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!