STRAWBERRY CREAM SWEETHEART PIE

         This recipe is irresistible, it takes 10 minutes to prepare, it is not only gluten free, but also diary- free, and it gives you the same sumptuous feeling you get from a cheese cake pie.I found it in the Tropical Traditions  recipe page, but I changed it a bit as I always do -( I have a hard time fallowing recipes, even my own:)

    This pie could be your little Valentine's present,too-the pink, the strawberries, the buttery taste--it'd be perfect!

     Here it goes: 

Products:                          

Pie crust:   

 .1 cup raw or toasted cashews 

-substitutes-pecans, walnuts 

or hazelnuts.If you have 

toasted and salted nuts,just 

soak them for 1/2 hour 

in water(this is just what I did)    

 .1/2 cup dried, unsweetened 

shredded coconut flakes. 

 .1/2 inch butter or a spoonful 

of ghee-optional for the 

buttery lovers (I did use it!)

Filling:

.2 cups+ fresh strawberries

.2 tablespoons Vanilla extract

.1/2 cup xylitol, raw honey or your favorite

 sweetener.

.1 pinch see salt

.1 cup coconut oil, melted in a double boiler. 

Preparation:

Put crust ingredients in a food processor and grind, till smooth and creamy.If you use butter add it last.I used cashews and hazelnuts and it made a gorgeous pie crust mixture with the butter.

Press the crust mixture onto a 9 inch pie plate,building it on the sides.(it will not be baking, so any nice dish would do.

Place the filling ingredients in a blender, and blend until smooth and creamy,adding the coconut oil last. 

Pour on top of crust, cover with foil wrap, and put in the freezer for up to 3 hours.It will be done as soon as 1 hour.

Can be kept in the refrigerator after that. 

Just heavenly...!

Serving tip:

Take out and cut with a hot knife-you run the knife under hot water and then cut.Serve immediately.Serving it with a hot spatula also worked good to keep in whole and not crumble the crust. 

                                                             

Just pressed into the plate 

NOTES: 

                                                                   

                                     

I am going to try and add some cream cheese to the filling next time, for a cheese cake kind of taste-I believe it would take it well.But for those on dairy free diet,with no butter and no cream cheese it still tastes heavenly!

You can garnish it with coconut flakes,chocolate, fresh strawberries, or other favorites, for even better presentation. 

The filling can be made and used on its own--coco/strawberry cream, or ice cream,if you keep it in the freezer.