Strawberry Pie (Unrefined-Style) | The Unrefined Kitchen | Paleo & Primal Recipes (original) (raw)
- in All Categories, Desserts
- Tagged with Almond Flour, Coconut Oil, Dairy-Free, Dessert, Egg-Free, Gluten-free, Grain-Free, Kid-Friendly, Paleo, Primal, Raspberries, Refined Sugar-Free, Strawberries
Strawberry Pie was one of my FAVORITE desserts before drastically changing how I eat…So one of the recipes I’ve wanted to re-create for a while now was a fresh strawberry pie. I actually made this last summer as well, but never got it photographed…and stay-tuned! I also photographed a Raspberry Dessert that is very similar to this one!
DISCLAIMER: the pie filling is NOT very sweet. It just has a touch of sweetness from the honey and the natural sweetness from fresh berries–if you are used to a typical strawberry pie, you may want to try increasing the honey in the gelatin part.
Fresh Strawberry Pie (you could also substitute other berries as well!)
Crust:
1/4 cup Nutiva coconut oil, melted
1 1/4 cups Honeyville almond flour
1 Tbsp. honey
1/4 tsp. salt
Crust Directions:
1. Preheat oven to 350 degrees. Combine coconut oil, almond flour, honey and salt in a bowl and mix.
2. Press crust mixture into a 9″ pie plate and bake at 350 degrees for 8-10 minutes or until the crust is lightly browned.
Gelatin Filling:
1 Tbsp. powdered gelatin (I use one envelope of Knox)
1/2 cup + 3/4 cup cold water (divided)*
1/2 cup boiling water
1/4 cup honey
1/2 cup strawberries, pureed (this helps the filling to not be more reddish in color)
3 cups sliced strawberries
Gelatin Filling Directions:
1. Combine 1/2 cup cold water with gelatin and stir to mix.
2. After one minute, add boiling water and honey.
3. Add remaining 3/4 cup cold water. Add the pureed strawberries and mix.
4. Put bowl of gelatin filling in the fridge and let start to set-up. Once cooled stir-in 3 cups of sliced strawberries and return to fridge to thicken. (Check consistency every 1/2 hour to hour.)
5. Once the gelatin filling is no longer runny (this process may take several hours) pour it into prepared pie crust and return to fridge to let set-up completely.
6. Serve as-is or with Coconut Whipped Cream or your other favorite whipped topping! Enjoy!
*I recently tried using ice as part of the cold water amount and it helped it set-up a lot sooner!
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