A light, summery no-bake pie that is safe for those following an SCD (Specific Carbohydrate Diet). The SCD is a common diet option for those suffering from celiac disease, ulcerative colitis, irritable bowel syndrome and inflammatory bowel disease. The diet severely limits carbohydrates and so finding a dessert that is allowable and enjoyable can be challenging.
The crust on this pie is made of almond flour and coconut oil, pressed into a pie pan and chilled. This is great for those who struggle to make pie dough, which needs to be rolled out and baked. It’s easy and bake-free!
The filling is made with creamy coconut milk, fresh strawberries and honey. Whirred in a blender and then thickened with gelatin, it is chilled in the refrigerator to create a cool, sweet, summery treat!
SCD Strawberry Pie
2 c. almond meal or flour
1/4 c. melted coconut oil
2 T. honey
2 t. lemon juice
pinch of salt
1 c. canned coconut milk
1/2 c. honey
1 T. vanilla extract
2 T. plain gelatin
2 lbs fresh strawberries, washed and stemmed
1 T. lemon juice
pinch of salt
Place all of the crust ingredients in a large bowl and mix with a fork until crumbly. Pour into a glass pie pan and press into the bottom and up the sides to form a crust. Chill in the refrigerator while you assemble the filling.
Pour the coconut milk into a saucepan and sprinkle the gelatin over the top. Set aside.
In a blender, combine the strawberries, honey, lemon juice and salt. Blend on high until liquid and creamy.
Heat the coconut milk over low heat in the saucepan until the gelatin is dissolved. Pour the warmed coconut milk over the strawberry liquid. Blend once more.
Pour the filling into the crust and chill for 2 hours or overnight. Serve chilled from the refrigerator.