It’s so good, it’s so good! You have to try this! Light and fluffy, creamy, dense all at once! This is how a Strawberry Cream Pie should be! Raw, dairy free, sugar free, delish!
The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into a paste). Use a fork when mixing in the coconut oil! I used a spring-form pan, but you could easily use a regular pie dish, too.
Strawberry Cream Pie
Makes 8 servings
1/2 c ground raw pecans or walnuts
1/3 c ground raw almonds
1/4 c organic unsweetened shredded coconut
2 Tbsp coconut oil, melted
2 c fresh organic strawberries
1 c raw cashews
2 Tbsp vanilla extract
1/2 tsp stevia powder
1 pinch sea salt
1 c coconut oil, melted
1.) Blend pecans, almonds and coconut in food processor until very fine. Pour into bowl and blend in coconut oil. Press very firmly into bottom of a 9 inch pie plate. Refrigerate while you prepare the filling.
2.) Place all filling ingredients into blender and blend on High until smooth and creamy. You may need to scrape down sides a couple times to achieve this. Carefully pour on top of crust and refrigerate for 3-4 hours before serving.