- 1 (9”) pie shell, baked (use my nut and seed crust or an oat based crust like https://www.oatmealwithafork.com/5-ingredient-no-roll-pie-crust-gluten-free-nut-free/ and use coconut sugar in place of the granulated sugar)
- ½ c. coconut sugar
- ¼ cup maple syrup
- ¾ c. cold water
- 1 tbsp butter/coconut oil/earth balance
- 3 tbsp cornstarch (or arrowroot starch but it will be a bit gummy)
- 1 tbsp lemon juice
- Pinch of salt
- 3-4 c. strawberries
- Combine sugar, water, butter, cornstarch, lemon juice.
- Cook and stir mixture in double boiler until thick.
- Place strawberries, slightly diced, in the bottom of pie shell.
- Pour mixture over strawberries.
- Refrigerate. Serve topped with coconut whipped cream.
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