Tropical Traditions - Recipe - Strawberry Cream Pie

Strawberry Cream Pie - Gluten Free & Dairy Free

Dairy Free and Gluten Free Strawberry Cream Pie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 5 minutes

Servings: 8 servings

Crust:

3/4 cup crushed pecans or walnuts
1/4 cup dried unsweetened shredded coconut

Filling:

2 cups fresh strawberries
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted

Grind crust ingredients in food processor and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender in order listed and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Recipe submitted by Christel, Plantation, FL

Untitled

The average is oldaverage based on oldtotal votes.

Be the first one to rate!

You've rated rating. The new average is average based on total votes.

tried this and the pie came out as expected. One change I would make is added about 2 tbsp of the coconut oil to the crust to make it stay together. as the cust really just fell apart and became granola on the plate.

# Posted By Damon | 10/21/09 10:39 AM

Thanks for the review! The crust shouldn't fall apart, but the addition of coconut oil is a good one. The crust ingredients need to be ground to crumbs and then pressed FIRMLY into the plate. That way they will stick together and stay. :)

# Posted By Sarah | 10/21/09 1:55 PM

Wow; this sounds brilliant. I will definitely give it a try!

# Posted By Jenn @ TheCinnamonQuill.com | 10/22/09 9:02 AM

This pie recipe is really something I would like to try. No baking involved. Can't wait to try it.
Would blueberries be good for this too?

# Posted By Abeth | 12/25/09 2:57 AM

I would think so. That should work too.

# Posted By Sarah | 12/28/09 11:00 PM

You can also blend a few dried dates into the crust to help it stick together.

# Posted By bird | 1/21/10 11:41 PM

alergic to cashews-- do you think walnut would work? or pecans? Sounds really yummy otherwise....

# Posted By blah | 1/31/10 1:15 AM

I seriously doubt it. Cashews turn into a very unique creamy texture when blended and I haven't found any other nut that will do that.

# Posted By Sarah | 1/31/10 1:35 PM

I think you could sub almonds for cashews. They also get pretty creamy.

# Posted By Jamie | 1/31/10 3:16 PM

Good one, I hadn't thought of that. Almonds may work; you could try soaking them first as they are harder then cashews.

# Posted By Sarah | 2/1/10 2:48 PM

Ok, I just made this and it's, hands-down, the best strawberry pie I ever tasted!!! This is exactly how a strawberry pie should be... creamy, delicious and HEALTHY!! (oh, and I didn't have any good honey, so I substituted 1/2 pure maple syrup and half agave). [Hee hee, side note: don't buy honey labled, "bean honey." Honey should not taste like beans.]

# Posted By Sharla | 2/2/10 12:27 PM

Is it 2 tablespoons? or 2 teaspoons of vanilla extract?

# Posted By Helga | 2/5/10 1:29 PM

Yes, you read that right. 2 TABLEspoons. Use a high quality alcohol based vanilla extract. It's well worth it.

# Posted By Sarah | 2/5/10 1:49 PM

This pie is very delicious, but be sure to use fresh strawberries or use more coconut oil. I used frozen strawberries/blueberries and the pie was runny.

# Posted By Allure | 2/10/10 8:54 AM

I made this pie with bananas, and macadamias instead of cashews (Sarah, macadamias get nice and creamy, too - it worked great, although they are expensive). It was FABULOUS! Thank you for the recipe. I used only half the honey, since bananas are so sweet. I will probably use less still next time, as this was very rich. I used a small amount of coconut oil in the crust, as one reviewer suggested. I might try it without next time, just to see what it's like. I WILL be making this again. My boys would never forgive me if I didn't!

# Posted By Christie | 2/15/10 7:55 PM

Oh, I forgot to mention that the one problem with using bananas is that they brown (so the pie has the look of cocoa - kind of). I think next time I'll try adding just a little bit of lemon or lime juice to keep it a prettier color. Since I haven't tried it yet, I can't say which flavor is better.

And I also thought I should mention that the changes I made were due to food allergies. I wasn't just messing with the recipe (in fact, I'd LOVE to try it with strawberries - I'm sure it's fantastic). Another difference was that I used about a tsp. of ground vanilla bean instead of the extract. So that's another change that works well.

# Posted By Christie | 2/15/10 8:03 PM

Glad you all enjoyed it Christie! Oh, that's great! Glad the macadamias are a good substitute. :)

# Posted By Sarah | 2/15/10 10:08 PM

I made this pie & would like to know why this pie was so heavy? I followed the receipe as suggested. |Could it be to much coconut oil?

# Posted By Carol |Ann | 3/11/10 10:58 AM

Carol Ann: I'm not quite sure what you mean by "heavy". The pie should be smooth, creamy, and dense, like a cheesecake almost. But it's definitely not like a cake which gets light and fluffy. It kind of like a really thick smoothie that's hardened up into a smooth, fudge consistency texture. If you're meaning "heavy" as in dense, then that is just the way it's supposed to be. Dense like fudge candy, but at the same time still light and creamy.

Recipes