Sunday, June 16, 2013
Grain-Free Strawberry Pie
This one was actually a little outside my comfort zone. I was all set to make strawberry shortcakes, or perhaps muffins. My daughter requested pie, which is not really my thing, paleo or not. It's not a dessert I was ever smitten with myself, and I'm just not a crust maker.
I'm happy to say, though, I think I came through in the end. I used the coconut flour pie crust from The Coconut Mama, a savory variation of which I had used to make last week's quiche. For the filling I kept things pretty simple (just berries, lemon and a combination of maple syrup and honey. The finishing touch? Homemade coconut whipped cream.
This dessert was devoured by all, and I'm happy I was able to make something the brood doesn't often get to enjoy. It used up a heck of a lot of strawberries, so this is definitely something to make if you've either gone picking yourself or can get them at a good price.
Paleo Strawberry Pie
(adapted from Coconut Mama):
1/2 cup coconut oil, melted
1/4 tsp. salt
3/4 cup coconut flour
2 tbs. raw honey
Preheat oven to 400 degrees. In a medium bowl beat coconut oil, eggs, honey and salt together with a fork. Then add coconut flour. Stir until dough holds together.
Gather the dough into a ball, then pat into a 9″ greased pie pan. Prick the dough with a fork. Bake for 9 minutes. Let cool.
7 cups strawberries (hulled and halved), divided
3 tbs. maple syrup
2 tbs. raw honey
juice of 1/2 lemon
1/2 tbs. arrowroot powder
Heat 1.5 cups strawberries, sweetener and lemon juice in a saucepan over medium heat. Once it comes to a boil, reduce and simmer for 5-10 minutes. Stir in arrowroot for thickness, and remove from heat. Allow to cool slightly.
Once mixture is cooled, pour into a large bowl with the remaining strawberries. Put in refrigerator to chill for about an hour.
After chilling filling, pour it into pie crust. Garnish with homemade coconut whipped cream, if desired. For best results, allow assembled pie to chill for at least 1-2 hours before serving.