Strawberry Coconut Cream Pie

Happy Thursday, friends!

Today, I give you the perfect summer treat. Hands down. 

I made this recipe for my Eat To Live: Simply Spring workshop last season, and now I am sharing it with the public because it's just too darn good not to! 

There is no mumbo jumbo needed here - all you need to do is head to the grocery store to stock up on all the necessary ingredients. Then you can make your pie and eat it too ;) 

springworkshop_emmaryan 074.jpg


Strawberry Coconut Cream Pie 


3 cups of cashew flour (3 cups of cashews blended into flour, could also sub for almond meal) 

1/4 cup maple, honey, or agave  

3T melted coconut oil 

pinch salt  



2 - 14oz. cans coconut cream, refrigerated overnight 

3T maple syrup, honey, or agave 

1t pure vanilla extract 

1 lb. fresh strawberries, slices 

Toppings: toasted coconut flakes, fresh mint, grated dark chocolate, chopped pistachios  


springworkshop_emmaryan 076.jpg


If you are making your own cashew flour, you will need to blend about 1/2 cup of cashews at a time. If you blend more than 1/2 cup at a time it will turn into cashew butter instead of flour. So, you'll blend 1/2 cup on high until all of the cashews are ground into powder, which is a matter of seconds. You'll dump it into a bowl and then add another 1/2 cup, until you reach a total of 3 cups. (If you prefer to not make your own cashew flour, you can buy almond meal at the store and use that instead; it just won't be exactly the same.) 

Once you have your cashew flour in a mixing bowl, add all of the remaining crust ingredients into the bowl and combine until you have a thick cookie-like dough. You will probably have to use your hands to make it stick together.  

Using a tart or cheesecake pan, firmly press the crust down into the pan, making it as even as possible. Then set it in the freezer to set.  

Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of a stand mixer (a hand mixer would work, too!). Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks. 

Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula. Set in the freezer for 10 minutes. 

Remove from freezer and top with strawberries and other desired toppings. Place back in the freezer for 1 hour. 

Remove from freezer and carefully remove the pie from the pan. Place on a plate or cutting board so you can cut and serve. Store covered in the fridge for up to 7 days.