Strawberry Strudel Pie W/ Coconut Whipped Cream

Hello again my dear, dear friends!

I’ve got another tasty treat for you today that is light, airy, and decadent! I wanted to come up with something a little different than the recipes I’ve posted before, so I spent two days drafting this pie and going through rough drafts! This one is worth the effort and the time, it doesn’t feel too heavy and it has a smooth, satisfying texture. Now, the flavors of this are pretty rich, so one piece is more than enough to curb that sweet tooth.

I’m not going to chat too much before I present this to you, this recipe takes up enough of your time. Even though it takes a while longer than most pies, it’s definitely worth it in the end. Now, the way this pie is made is a little tricky, so the format for this recipe is going to be a tidbit different than a typical blog recipe.

Let’s get started!

  1. For the beginning of these steps you’re going to want to purchase a Mi-Del Gluten Free Pie Crust from your local grocery store. Set this aside for later, it’s the very bottom of your foundation, you definitely don’t want to forget it!

Gather these items:

  • 4 Cups of quartered strawberries
  • 1 Cup of water
  • 1 Medium sized pot
  • 1 Potato masher tool

2.  Pour the water and strawberries into the pot and bring the water to a medium heat. After bringing the combination to a low boil, begin to smash those strawberries! I like to leave little bit of chunkiness to the mixture, you want to have a bit of texture to the filling. After smashing the strawberries to your desired texture, allow them to simmer on medium with the occasional stir for 10-15 minutes.

  • 1 Cup raw sugar
  • 1/2 Cup coconut sugar

3.  Add both sugars to the pot, stirring them until they dissolve. You’re more than welcome to dial back that sweetness or add more. I liked how the tanginess came out within the sweetness!

  • 1/2 Cup of WARM water
  • 2 Packets of unflavored gelatin

4.   Mix the gelatin into the water and allow the mixture to stand on it’s own for five minutes. Add the gelatin mixture to the filling and remove it from the heat for five minutes! Place the mixture into the fridge until it cools. I didn’t bother removing the filling from the pot because you’re going to heat it a bit later! The mixture should begin to thicken a small amount as it cools.

  • 1/2 Cup of water
  • 1/4 Cup arrowroot powder

5.  Mix the water and powder together to form a white liquid. Place the pot on the stove once more and begin to reheat the filling to medium heat. Once the filling is warm once more, stir in the white liquid until it is completely dissolved! The arrowroot powder will act as a thickener, making the filling perfect for the crust. You want to make sure you simmer the filling until it gains a gel-like consistency.

6.  Once the filling has gained a gel-like consistency, pour the filling into the crust and refrigerate until it cools completely.

Coconut Whip Ingredients:

  • 1 Can Thai Kitchen Coconut Milk (placed in freezer for two hours)
  • 1/3 Cup Maple Syrup
  • 2 Tsp. Mexican Vanilla
  • 1 Container So Delicious Culinary Coconut Milk
  • Hand mixer
  1. Carefully open the refrigerated can of coconut milk and skim the cream out of the can. Combine the cream with the maple syrup and the Mexican vanilla. Beat on low for five minutes, then swap to the high setting for an additional five minutes.
  2. Slowly add the Culinary coconut milk as you go, allowing the ingredients to be evenly combined.
  3. Refrigerate the whipped cream for 30 minutes, allowing the cream to thicken. When it sticks to a spoon’s surface, scoop an even layer of the cream on top of the strawberry pie filling and place back in the fridge while you melt down the chocolate drizzle.

Chocolate Drizzle:

  • 1/2 bag of Enjoy Life Dark Chocolate morsels

  • 1/3 cup of Rice Milk (or your favorite dairy free alternative!)

  1.  Place the rice milk and chocolate in a microwaveable container (I used a coffee mug!) and microwave in 30 second intervals until they are fully combined! Remove the pie from the fridge and drizzle the chocolate in a cross hatch pattern across the top of the pie. Less is more in this instance!

LAST STEP!: Refrigerate overnight! This allows not only all the flavors to absorb into each other, but it allows for the filling to set and solidify completely! The next day be sure to remove, cut, and enjoy! And there you have it! It’s a bit labor intensive, but the payoff is worth the time. There is a tangy moment from the strawberries, a yum moment from the coconut, and a small bite from the dark chocolate! All in all, it’s delicious!

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18 thoughts on “Strawberry Strudel Pie W/ Coconut Whipped Cream

    1. I got a few friends to try it, and the most popular opinion was it resembled a strawberry s’more!

    1. Thank you Luci! I really wanted to bring more things into the recipe category of Shutters and dessert seemed like a natural choice!

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