Strawberry Cream Pie (Gluten & Dairy-Free)


Shortbread Cookie Crust:

  • 2 1/4 cups almond flour
  • 1/4 cup coconut oil - or oil of choice
  • 2 Tbs maple syrup - or coconut milk + a dash of stevia powder
  • 2 Tbs ground flax + 2 Tbs water
  • 1/4 tsp pink salt

Strawberry Cream Filling:

  • 2 cups unsweetened shredded coconut - or scant 3/4 cup coconut butter, warmed
  • 2 cups diced strawberries - + more for topping
  • 2 Tbs maple syrup - or coconut milk + a dash of stevia powder
  • 2 tsp vanilla extract
  • Dash of salt


To make the crust:

  1. Preheat oven to 375. Line a pie plate with parchment.
  1. In a small bowl, whisk together flax, water and maple syrup. Set aside 2 minutes to thicken. Then whisk in oil.
  2. In a large mixing bowl whisk together almond flour, salt. Pour wet mixture over flour and mix well.
  3. Spread dough over the dish and flatten with a measuring cup. Pinch the edges with your fingers. Use a fork to poke holes all over the bottom to let air escape.
  4. Bake for about 20 min until lightly golden around the edges. Let cool before filling.

To make the Strawberry Cream Filling:

  1. Blend coconut in a food processor for about 15 minutes until liquefied, scraping down the sides as needed.
  1. Add remaining ingredients and blend smooth. Taste and adjust for sweetness, if needed (esp if your berries are tart)
  2. Pour filling over crust. Garnish with more strawberries and chill in the fridge for 2 hours to set.
  3. ENJOY!