Strawberry Coconut Cream Pie

I have never felt the berry season quite like this year. Berries have been CALLING my name, like never before. While blackberries and raspberries have been increasing their appearances in my home, our staple is strawberries.

We had a BBQ with my parents last weekend and my mom brought the smallest, most adorable, sweetest strawberries ever! I’m pretty sure I devoured the whole container (they were small!!) and towards the end of the night someone was like, “I’ll have some straw… oh…”

You snooze you loose.

A little birdie told me today is national strawberry shortcake day. So, I made a strawberry pie. I had all intentions of calling this recipe “Strawberry Shortcake” until I realized there was zero cake happening and it’s allll about the whip. So Whipped Strawberry Pie it is 🙂

Here’s how you make this strawberry shortcake inspired whipped cream pie! Once it is cold it kind of tastes like ice cream cake and SCREAMS summer!!

In your food processor, pulse the pecans and almond flour until chunky. Mine got pretty smooth, but pulse for 10-30 seconds until desired consistency. 

I think it would be AMAZING with a chunky crust!

Add the agave nectar until it balls up. 

Grease a pie tin with coconut oil or ghee and press the crust into the bottom and around the sides. I really recommend using a pie pan that has a bottom you can press up to remove it from the sides. Spread it out evenly across the bottom.

Place the crust in the fridge while you work on the whip. 

Add your chilled cream to a large mixing bowl. The key to this is to make sure your coconut cream is really chilled and only scoop the white solid from the can, leaving behind the translucent milk. Use a handheld mixer to begin whipping it on high for about 3 minutes. Add the vanilla and agave and continue to whip for another minutes until creamy.

Place the whipped cream on top of the crust and spread it evenly. Arrange the strawberries on top of the whipped topping. Place in the freezer for about 30 minutes or chill in the fridge until ready to serve!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Strawberry Coconut Cream Pie

Make this easy no bake Strawberry Coconut Cream Pie for a light, summery dessert! It has a nutty, gluten free crust, creamy center, and juicy strawberries!

Recipe by:Lindsay Grimes Freedman

Prep: 10Cook: 30Total: 40

Print recipe Rate recipe Pin Save recipe

Servings: 1

1x2x3x

Ingredients

Crust:

• 2 cups whole pecans
• 1 cup blanched almond flour
• 4 tablespoons agave nectar

Topping:

• 2 cups unsweetened coconut cream (you can also use heavy whipping cream*)
• 1/4 teaspoon vanilla extract
• 2 tablespoons agave nectar
• 1 cup strawberries, stems removed and sliced

Instructions

1. In your food processor, pulse the pecans and almond flour until chunky, about 10-30 seconds until desired consistency.
2. Add the agave nectar until it balls up.
3. Grease a pie tin with coconut oil or ghee and press the crust into the bottom and around the sides. I really recommend using a pie pan that has a bottom you can press up to remove it from the sides.
4. Spread the nutty crust out evenly across the bottom.
5. Place the crust in the fridge while you work on the whip.
6. Add your chilled cream to a large mixing bowl.
7. The key to this is to make sure your coconut cream is really chilled and only scoop the white solid from the can, leaving behind the translucent milk.
8. Use a handheld mixer to begin whipping it on high for about 1-2 minutes.
9. Add the vanilla and agave and continue to whip for another minute until creamy.
10. Place the whipped cream on top of the crust and spread it evenly.
11. Arrange the strawberries on top of the whipped topping.
12. Place in the freezer for about 30 minutes or chill in the fridge until ready to serve!

Tips

*If using heaving whipping cream, you’ll need to whip it for about 2 – 3 minutes longer than the instructions for the coconut cream.

Nutrition Info:

• Serving Size: 8

© The Toasted Pine Nut

Enjoy! xo