This is the perfect pie for summer - a delicious coconut crust filled with fresh strawberries!
Ingredients
Crust
⅓ cup butter, melted
2.5 cups (1 7 oz bag) shredded sweetened coconut flakes
Filling
1 quart fresh strawberries
¾ cup sugar
1 envelope unflavored gelatin
½ cup cold water
Juice of ½ lemon
1 cup heavy whipping cream
Instructions
Crust:
Preheat oven to 300° F.
Place butter in a large microwave-safe bowl and microwave in 10 second intervals until butter is melted.
Add coconut flakes to the butter and stir with a fork until well combined.
Place coconut mixture into a 9” pie plate and use your hands to mold the crust. Press coconut into the base of the pie plate and up the sides.
Bake for 30-35 minutes, or until edges are golden brown
Remove from oven and place on wire rack to cool completely.
Filling:
While crust is baking, thinly dice strawberries. Place in a large bowl and add sugar. Mix to combine, then allow to sit for 15 minutes to draw out liquids (see note).
While strawberries are resting, combine the water and gelatin in a small nonstick skillet. Allow to sit for 3-5 minutes, then place skillet over medium heat and stir constantly until gelatin is dissolved, about 2 minutes.
Remove from heat and stir in lemon juice. Allow this mixture to cool for 5 minutes before pouring over the strawberries.
In the bowl of your stand mixer, whip the cream on high speed until stiff peaks form (5-10 minutes).
Fold the whipped cream into the strawberry and gelatin mixture, being careful not to over mix.
Pour filling into crust (there may be some leftover.)
Place pie in fridge for at least 4 hours before serving.
Notes
Sometimes the strawberries produce a lot more liquid than required. Judge for yourself, but if you feel like there is too much liquid in the strawberries feel free to drain some. I made a double batch and removed about ½ cup of extra liquid.
Recipe by hOhm Cooking at http://hohmcooking.com/2017/07/11/bavarian-strawberry-cream-pie/