Creamy Strawberry Pie In Coconut Crust
A luscious creamy strawberry pie with a coconut crust, perfect for summer gatherings. Fresh strawberries and whipped cream create a sweet, tangy, and indulgent dessert.
Ingredients
Instructions
- Thinly slice 1 1/2 pints of strawberries and reserve 1/2 pint.
- Combine sliced strawberries with sugar and set aside until sugar dissolves.
- Soften gelatin in water.
- Stir gelatin over low heat until dissolved.
- Combine dissolved gelatin with the sugared strawberries and lemon juice.
- Fold in whipped cream and chill until the mixture mounds when dropped from a spoon.
- Pour the filling into a prepared coconut crust.
- Chill the pie for at least 4 hours and garnish with the remaining strawberries.
Tips & Substitutions
To enhance the flavor, consider macerating the strawberries longer to develop a deeper sweetness. If fresh strawberries aren’t available, frozen strawberries can work, but drain excess liquid before using. For a lighter version, substitute half of the whipped cream with Greek yogurt. Ensure the gelatin is fully dissolved to avoid lumps in the filling.
Serving Suggestions
Serve the pie chilled, garnished with additional fresh strawberries for a pop of color. It pairs beautifully with whipped cream on the side or a scoop of vanilla ice cream. For a delightful finish, consider serving with a light fruit salad or a refreshing mint tea.
Storage & Reheating
Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The pie is best enjoyed fresh but can be kept chilled. Avoid freezing, as the texture of the cream filling may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Strawberry Pie In Coconut Crust contains roughly 300 calories, with 5g protein, 50g carbohydrates, and 11g fat. It is an excellent source of vitamin C (50% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this pie?
Absolutely! While this recipe features a coconut crust, feel free to use a graham cracker crust or a traditional pie crust for a different flavor. Just ensure the crust is baked and cooled before filling it with the strawberry mixture.
How can I make this pie ahead of time?
You can prepare the pie up to a day in advance. Assemble the filling and pour it into the crust, then cover the pie and refrigerate it. Just remember to garnish with fresh strawberries right before serving for the best presentation and flavor.
What can I substitute for whipping cream?
If you're looking for a non-dairy alternative, coconut whipped cream is a great choice that complements the coconut crust. You could also use heavy cream for a richer texture or a lighter option like whipped topping, though it may affect the overall creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).