I promised ya’ll a second dessert from the Fourth of July. It’s now the 6th…oh well. I am very proud of this pie. In my opinion it was absolutely fantastic. What I really liked was the pie crust — I’ve tried several pie crusts since going paleo. What made this pie so fantastic was the relief I felt after completing my quest! This pie crust is to stay. From now on it will be my go-to pie crust…oooh for pecan pie…and pumpkin…and butternut squash pie… is anybody else really itching for it to be the holidays already? It’s the heat. It sucks! Now if you live in Cali — that’s another story…but Central Texas? Yikes! Yup, I’m waiting for October. Once October hits I’m going to be a mad pie-makin’ woman.
For now, I really wanted a pie that was light and fresh. Strawberries are perfect for that…not to mention their beautiful red color was ideal for the fourth! Right beside my Blueberry Upside-Down Cake, of course.
We celebrated our Nation’s bday with our good friend Kyle, who is going to have a birthday of his own very soon. NBD. Really. Anyway, the pie didn’t last long… we only had one single slice left. The next day I came home from a very exhausting day of work… lookin’ forward to that sweet slice… only to find that Jason had devoured it and left no friendly bite to help me after? Jerk! I’m a woman who slaves all day — in the kitchen I cook this man monster meals and I don’t get the last slice?! His response was, “ahh I did you a favor, you don’t need it!” He’s right about that one. He did have a huge NY strip steak waiting for me though…so I couldn’t be mad for too long.
Ingredients for Pie Crust
- 3/4 c. coconut flour
- 1/2 c. unsweetened fine coconut flakes
- 3 eggs
- 1/4 c. coconut oil, melted
- 1 tbsp. coconut sugar
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1/2 tsp. almond extract (you can sub vanilla extract)
- 2 tbsp. cold water
Process for Pie Crust
- Preheat oven to 325 degrees.
- In a large mixing bowl combine coconut flour, coconut flakes, salt, cinnamon, and baking soda.
- Combine eggs, oil, sugar, and almond extract in a medium-sized bowl until well blended.
- Add wet ingredients to your flour mixture and stir until fully combined. Pour in a tablespoon of water and mix it some more. If the dough is still too sticky to handle with your hands, put in another tablespoon of water. You want to be able to spread it out on your pie pan without it sticking to you.
- Once you spread it into your pie pan bake the crust for 15 – 20 minutes.
- Set crust aside to let it cool while you prepare your filling.
Ingredients for Strawberry Filling
- 4 c. fresh strawberries, hulled and thinly sliced
- 4 medjool dates, pitted and chopped
- 3 tbsp. arrowroot powder
- 1 tbsp. lemon juice
Process for Strawberry Filling
- In a large saucepan combine 2 c. of your strawberries with dates. I usually chop the dates and then microwave them for a bit with some warm water to get them softened. You will want to mash the strawberries and dates together — warming the dates up a bit will help them along. About 2 tsp. of warm water and a zap in the micro for 20 seconds or so will do.
- In a small bowl whisk 1/4 c. of cold water with arrowroot powder and lemon juice. You want this water to be cold because arrowroot powder tends to lose its binding ability when it gets heated up.
- Add the arrowroot mixture to your berries and dates. Bring to a boil over medium-high heat.
- Once boiling reduce heat to medium and bring to a simmer — stir occasionally until it’s thickened; about 2 minutes.
- Transfer to a bowl and allow to cool slightly. Fold in the remaining 2 cups of strawberries.
- Spoon filling into prepared pie crust, cover with plastic wrap and transfer to the refrigerator.
- Chill as long as you can — at least 4 hours.
- When ready to serve let it come to room temperature for a few minutes.
I served our slices with a dollop of coconut yogurt (yes, they have it!) and a few fresh strawberry slices. If you cannot find coconut yogurt you can definitely make your own whipped cream…full fat, of course. Hope everyone had a great Independence Day — this pie would be great any day of the summer! Now all we have to do is wait until Fall and then we’ll really go pie-crazy!